This mashup of the classic cheesy dip chile con queso with the beans and vegetables of a chili is the best of both worlds.
Ingredients:
1 tablespoon extra-virgin olive oil
1 large bell pepper, chopped
½ large onion, diced
2 cloves garlic, chopped
1 ½ teaspoons chili powder
½ teaspoon ground cumin
1 15-ounce can no-salt-added pinto beans, rinsed
1 15-ounce can no-salt-added diced tomatoes with green chiles
1 cup low-sodium no-chicken or vegetable broth
½ teaspoon salt
1 cup shredded mexican-style cheese blend
2 ounces reduced-fat cream cheese, cubed
1 tablespoon lime juice, plus wedges for serving
tortilla chips & chopped fresh cilantro for garnish
Directions:
Heat oil in an electric pressure cooker set to Sauté mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.
Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.
