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Southwest Stew

6 servings
  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1 green bell pepper, cut into 3/4-inch pieces
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1 jalapeño pepper, chopped
  • 1 cup coarsely chopped red onion
  • 2 cloves garlic, minced
  • 1 (14- to 15-ounce) can pinto beans
  • 1 (14- to 15-ounce) can stewed tomatoes
  • 1 cup whole kernel corn
  • 1 cup salsa, desired level of spiciness
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • Fresh cilantro (optional)

Heat Presto® 6- or 8-quart Multi-Cooker to 375°. Add oil and brown chicken in two batches. Add peppers, onion, and garlic; cook 2 to 3 minutes. Add beans, tomatoes, corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer 20 to 25 minutes. Garnish with cilantro, if desired.

Note: This recipe can be increased by 1 1/2 times for use in the Presto® 10-quart Multi-Cooker.

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