Ingredients
1 can (16 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 can (8 ounces) tomato sauce1 medium green pepper, chopped1 medium onion, chopped1 cup beef broth1 jalapeno pepper, seeded and minced2 tablespoons chili powder1/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds lean ground beef (90% lean)Optional: Sour cream and sliced jalapeno
Preparation
Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
