Chicken-Vegetable Chili

• Cooking spray
• 12 ounces skinned, boned chicken thighs or breast, cut into bite-size pieces
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/4 cup chopped seeded jalapeno pepper
• 1/4 cup chopped sun-dried tomatoes, packed without oil
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon ground red pepper
• 3 garlic cloves, minced
• 3 cups boiling water
• 1 cup dried pinto beans (about 6 ounces)
• 1 cup chopped tomato
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 teaspoon salt

1. Place a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add chicken and onion; saute 2 minutes. Add bell pepper and next 7 ingredients (bell pepper through garlic); saute 1 minute. Stir in water and beans.
2. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat, and place pressure cooker under cold running water. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.

cooking spray, chicken, onion, red bell pepper, pepper, tomatoes, chili powder, ground cumin, oregano, ground red pepper, garlic, boiling water, pinto beans, tomato, fresh corn kernels, salt

Taken from www.myrecipes.com/recipe/chicken-vegetable-chili (may not work)