Easy Instant Pot Vegan Chili (using dried beans)

Recipe from Evergreen Kitchen

Husband-Tested in Alice's Kitchen

The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. 

1 cup dried black beans, rinsed
¾ cup dried pinto beans, rinsed
1 large diced yellow onion (about 2 cups)
1 medium diced sweet potato, peeled or left unpeeled
1 diced red bell pepper
1 large diced carrot
3 cloves minced garlic
1 chipotle pepper, minced + 1 Tablespoon adobo sauce (reduce amount or omit if you’re sensitive to spicy foods)
3 Tablespoons tamari (or soy sauce)
2 Tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground coriander
3½ cups vegetable broth
1 (28 fl. oz.) can fire-roasted diced tomatoes 
2 cups frozen corn

Toppings (optional—avocado, scallions, tortilla chips, vegan cheese, or vegan yogurt)

Combine: In an Instant Pot, combine 1 cup dried black beans, ¾ cup dried pinto beans, 1 large diced yellow onion, 1 medium diced sweet potato, 1 diced red bell pepper, 1 large diced carrot, 3 cloves minced garlic, the chipotle with adobo sauce(if using), 3 Tablespoons tamari, 2 Tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, and 1 (28 fl. oz.) can fire-roasted diced tomatoes Stir well to mix.

Pressure cook: Seal, adjust setting to “high pressure” and pressure cook for 45 minutes. Once done, allow a natural slow release.

Finish chili: Stir in 2 cups frozen corn. If you wish to thicken the chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before it’s a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and serve with toppings of your choice (optional.)

Nutrition: Calories: 327kcal; Carbohydrates: 65g; Protein: 17g; Fat: 2g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Sodium: 875mg; Potassium: 1365mg; Fiber: 14g; Sugars: 6g; Vitamin A: 8204IU; Vitamin C: 36mg; Calcium: 116mg; Iron: 5mg

Sheet Pan Mushroom Fajitas (Vegan)

(The photo above is updated from the original post.  It was made with Good Foods Queso which I purchased from Target.  I also added some Homemade Guacamole.  The recipe is linked below.)

(The photo above is with the queso from this recipe, which is quite good.)

Recipe from Pinch of Yum

Husband-Tested in Alice's Kitchen
Makes 4-6 servings

This easy tasty meatless dinner earned me a big thumbs up from the hubster.  These fajitas are so easy to make that they can be prepared on a weeknight.  The queso can be prepped in advance and kept in the fridge for a couple of days.  Then before servings, warm the queso in the microwave or on the stovetop. You can add a tablespoon of water to thin it out a bit, if desired.

Sheet Pan Mushrooms

3-4 large red, orange, or yellow bell peppers, sliced

1 medium red onion, sliced

4 large portobello mushrooms*, sliced into strips

Drizzle of olive oil or avocado oil

Kosher salt, to taste

Freshly ground pepper, to taste

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat the oven to 450F. Place a piece of parchment paper on each of two baking sheets. Place the bell pepper strips, onion slices and mushroom strips on the baking sheets. Drizzle with olive oil or avocado oil. Sprinkle with salt and pepper.  Measure out the chili powder, cumin, garlic powder and onion powder into a small bowl and mix well.  Sprinkle the spice mixture over the vegetables and then toss to coat.  Roast for 20 minutes.  

Vegan Queso

1 cup unsalted raw cashews, soaked in water* and then drained

1/2 cup water

1 (4 oz.) can diced green chiles

1 chipotle pepper (more to taste)

1/2 teaspoon kosher salt

Place all the ingredients in a high speed blender and blend until completely smooth.  

Extras

Whole Grain or Whole Wheat Tortillas

Shredded Jicama

Pico de Gallo or Tomatoes

Avocado or Homemade Guacamole 

Arugula or Other Greens

Serving Suggestion:  For each fajita, place a whole wheat tortilla on a plate.  Spoon a bit of the queso over the tortilla.  Add some greens.  Top the greens with the jicama, pico de gallo, the roasted veggies and avocado.  Drizzle with more queso.  Serve.

Note:  

When I prep portobello mushrooms, I remove the stems.  I also take a spoon and scrape out the dark brown gills.  To me, the stems are a bit tough.  I will use the discarded stems to make vegetable stock.  I think the gills often times will "muddy" whatever they are are cooked with, so I remove them.  I don't use them in making vegetable stock.

You can soak the cashews one of these two ways:  

1. The quick way is to bring water to a boil and cover the cashews with the boiling water.  Leave to soak for 30-60 minutes.  Drain and rinse.  

2. Place the cashews in a bowl and cover with water.  Soak overnight.  Rinse and drain. 

If you don’t wish to make the queso, you might be able to find pre-made queso.  This one is a good one: https://goodfoods.com/product/queso-style-dip/ Target often carries it where I live.  

Instant Pot Pinto Beans (plus Soup Recipe) (Vegan)

Instant Pot Pinto Beans; Polenta; Guacamole; 

Roasted Brussels Sprouts; Quick Pickled Red Onions; Yum Sauce

Clean-Out-The-Fridge Pinto Bean Soup

Recipe from Alice's Kitchen

1 lb. dried pinto beans

1 Tablespoon kosher salt

1 small onion, chopped

1 clove garlic, minced

1-2 Tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon kosher salt

4 cups vegetable broth

2 cups water

1 bay leaf

1 Tablespoon chipotle pepper in adobo sauce*

Rinse the beans and pick out any debris or small stones.  Place the beans in a large bowl.  Add enough water to cover the beans by at least 2 inches.  Add 1 Tablespoon kosher salt.  Stir the beans, water and salt until the salt has dissolved.  Cover with a towel and let the beans soak overnight at room temperature. Drain and rinse the beans in the morning. Set aside. 

Set the Instant Pot to Sauté on Low.  Add the olive oil.  Add the onion, garlic and sauté until softened. Add the cumin, chili powder, oregano and salt to the pot and stir for about a minute. Add the veggie broth, water, bay leaf, and chipotle pepper in adobo to the pot and give it a good stir.  Add the beans. Cancel the sauté.  Set the pot to Sealing, lock the lid in place and cook on High Pressure for 10 minutes with a Slow Release for 15 minutes.  (If you like your beans a bit more firm, you may try cooking them for 8-9 minutes.) The beans are now ready to be used as a side dish or as a component to a grain bowl. They can be cooled to room temperature and placed in containers for the freezer to use at another time. 

*I buy the chipotle peppers in adobo sauce in cans.  I put them in the blender and then freeze the mixture in Tablespoon increments to add to things like this. 

Clean Out the Fridge Pinto Bean Soup (on the stovetop)
The leftover beans can make an appearance as a “clean out the fridge” bean soup.
Sauté 1 chopped onion, 2 carrots, 2 celery stalks, and 1 bell pepper in olive oil.  Then add 1 teaspoon chili powder and 1 teaspoon garlic powder. Stir it around a bit. Then add what beans (don’t rinse or drain the liquid) you have left, maybe a couple of cups. Add some water or broth and some shredded zucchini.  Bring it to a boil and let it simmer for 15 minutes.  Serve with a little dollop of pesto, if you have it.

Black Bean and Quinoa Veggie Burgers

Makes 8 burgers

Recipe by Sonali aka the Foodie Physician via Food52.com

Husband-Tested in Alice’s Kitchen

These burgers make a hearty, meat-free dish that can satisfy a serious hunger craving. In fact, my husband said, “These taste like they have meat in them.” The patties are made with nutritious black beans, oats, and protein-packed quinoa. They are very easy to make, but the prep is a bit time consuming. However, they are so worth the effort, especially if you double or triple the recipe and freeze them before baking so that you can enjoy a delicious and healthy vegetarian meal any night of the week.

Patties:

½ cup quinoa

1 teaspoon olive oil

1 small red onion, chopped

3 cloves garlic, minced

Kosher salt

2 cans (15.5 ounces each) black beans, rinsed and drained

2 Tablespoons tomato paste

1 large egg (To make this a vegan dish, replace the egg by mixing 1 Tablespoon ground flaxseed and 3 Tablespoons warm water. Let it stand for a few minutes to thicken up before using.)

2/3 cups cooked corn (fresh, frozen, or canned)

¼ cup chopped cilantro

1 Tablespoon minced chipotles in adobo or substitute with some hot sauce & smoked paprika

1½ teaspoon ground cumin

1 cup rolled oats, ground into crumbs

Yogurt Sauce:

½ cup fat-free Greek yogurt or Vegenaise 

1½ teaspoon minced chipotles in adobo or substitute with some hot sauce & smoked paprika

½ teaspoon adobo sauce

1 teaspoon honey or agave nectar

½ teaspoon Dijon mustard

Rinse the quinoa really well. Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10 to 15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.

Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Season them with a pinch of salt and sauté until onions are softened, 5 to 6 minutes. Place the mixture into a large bowl. Add approximately 1½ cans of black beans to the bowl and, using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms. Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin, and ½ teaspoon salt. Stir in the cooked quinoa and ground oats until evenly distributed.

Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap, and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, stir the yogurt, chipotles, adobo sauce, honey, and mustard together in a small bowl.

When ready to eat, preheat the oven to 400° F. Spray a baking sheet with nonstick cooking spray and place the patties on the sheet. Cook 10 to 12 minutes, until the patties are golden brown and crispy, then carefully flip them over and cook another 10 minutes. You can also fry the patties in a pan with a small amount of oil. Serve patties on the buns with the yogurt sauce and toppings of your choice.

Here you see the Black Bean and Quinoa Veggie Burger topped with the Yogurt Sauce
and served atop some baby greens.  I also added a locally grown tomato and
some chunks of avocado.  The (gluten-free) Double Corn Quinoa Cheddar Muffin rounds
out the meal. And the cut up peach made for a healthy sweet ending.

Black Bean Chili with Butternut Squash and Kale

6 to 8 Servings
Recipe from Bon Appétit
Husband-Tested in Alice’s Kitchen

It’s now squash season! If you’re looking for a hearty, healthy soup to serve for Meatless Monday, give this delicious chili a try. It’s pretty and tasty enough for company. Top with chopped fresh cilantro, scallions or red onions, and grated cheddar cheese, if you like.

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups peeled butternut squash, cut into 1/2-inch pieces
2 Tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 Tablespoon chipotle pepper with adobo sauce (I added this because I like my chili a bit spicy. This is optional.)
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (I used kale.)
Kosher salt and freshly ground pepper, to taste

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve

Bacon, Lettuce, Tomato on Lavash (with Chipotle Mayonnaise)

Husband-Tested Recipe from Alice’s Kitchen

Last week, I bought several packages of local bacon from Lost River Market & Deli because it’s peak tomato season and I knew what my husband would be requesting….BLT’s. To prevent smelling up the house or creating a greasy mess in the kitchen, I fry up the bacon on the porch in big batches, freeze the crispy bacon in plastic freezer bags and then, take out what I need and reheat it in the microwave. Freeze the bacon grease to use when making cornbread, Me Me’s Hoe Cakes, or Fried Green Tomatoes (recipes on this blog.) If you prefer to go meatless, try TLT Wraps (Tempeh, Lettuce, Tomato, etc…) (recipe on this blog)
I like to make wraps using whole wheat lavash (similar to a tortilla) because it’s not all about the bread. When the BLT is in a wrap, you can really taste the salty, crunchy bacon and the other wonderful fillings you include. (Pictured is what it will look like before rolling.)

Ingredients:
Bacon strips, fried until very crisp and brown, drain on paper towels or newspapers
Lettuce leaves, washed and spun dry
Tomatoes, sliced thin
Mayonnaise or Chipotle Mayonnaise (recipe below)
Whole Wheat Lavash (Find these in the refrigerated section at Lost River Market & Deli.)
Optional, yummy additions: avocado slices, minced red onions, sautéed mushrooms

Directions:
Warm up the lavash in the microwave to make it more pliable. Spread with a little mayonnaise or chipotle mayonnaise. Place lettuce leaves, and then tomatoes on the lavash. (Add any optional ingredients.) Top with crispy bacon. Roll up the BLT like a burrito and enjoy!

Chipotle Mayonnaise
Makes 16 (2-tablespoon) servings
Recipe from Epicurious August 2006 and Husband-Tested in Alice’s Kitchen

Chipotle Chilies in Abobo Sauce are smoked jalapeno chilies. A little goes a long way. You'll only need a small amount, so put the leftover from the can in the freezer for when you make this again. You can also use them in this easy Husband-Tested Recipe Slow-Cooked Tex-Mex Chicken and Beans or Healthy Fish (or Bean) Tacos with Chipotle Cream (Chipotle Chilies in Abobo Sauce are available in cans at La Comadre, the Mexican grocery store, a neighbor of Lost River Market & Deli.)

1 chipotle chili (This comes in a can.)
3 ounces silken tofu (This is found in small boxes at Lost River Mkt. & Deli.)
3 tablespoons nonfat mayonnaise (I used regular mayo.)
3 tablespoons ketchup (I used Local Folks Ketchup.)
2 teaspoons Dijon mustard

Combine the chipotle chili, tofu, mayonnaise, ketchup and Dijon mustard in a small food processor or blender and process until smooth.

Nutrition per 2 Tablespoon Chipotle Mayonnaise serving: 12 calories, 2 g carbohydrates, 1 g protein, <1>

Healthy Fish (or Bean) Tacos with Chipotle Cream

Recipe from RecipeZaar
Tested by Lost River Market & Deli's Ways of Wellness (WOW) New Beginnings Cooking 101 Class taught by Alice

This recipe was husband-tested and approved, but not by my husband. I recently taught a Cooking 101 class sponsored by Lost River Market & Deli for our community’s Ways of Wellness program. We had eight “students,” three of whom were men. We all tested this dish and agreed that it was delish! If you have your ingredients prepped in advance, this would be a fun meal to serve at a small dinner party. It is wonderfully messy to eat, so have plenty of cloth napkins on hand. If you’d rather go vegetarian with this one, just substitute a can of rinsed and drained black beans for the fish. Now, I'm off to make this yummy dish for my own hubby.

1 cup nonfat sour cream (We used nonfat Greek yogurt.)
1/4 teaspoon Kosher salt
2 canned chipotle chiles in adobo, seeded and minced (This is optional if you can’t take the heat.)

1 tablespoon unsalted butter or olive oil (We used a little of both, but I think you could certainly use just the olive oil.)
1 cup chopped onion
1 cup chopped tomatoes (We used 1 cup of canned Glen Muir Fire Roasted Tomatoes since fresh tomatoes aren’t in season right now.)
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
4 cloves garlic, minced
3 tablespoons chopped fresh cilantro

1 lb. tilapia fillet (We used perch, but you could use any white fish. You can also substitute a can of rinsed and drained black beans for the fish.)

2 tablespoons fresh lime juice
1 teaspoon grated lime zest

4 fat free tortillas (We used Oasis Classic Cuisine Spinach Lavash Thin Bread which has no fat, no cholesterol, no preservatives and contains only 75 calories!)

Additional Optional Condiments (Pick and Choose)
(We used the ingredients marked with an asterisk.)
· roasted corn
· avocado*
· chopped tomatoes*
· chopped scallion
· black beans*
· lime wedges*
· cilantro
· jalapenos
· shredded lettuce or shredded green or red cabbage*

Directions
In a small bowl, mix the sour cream or yogurt, salt and chipotle pepper, if using, to make a sauce and set aside.

In a large skillet, heat the butter or olive oil. Add the onion, tomatoes, cumin, cinnamon, Kosher salt, garlic and cilantro. Cook for 3 minutes. Add the fish or rinsed black beans. Cover and cook 3 minutes or until the fish is opaque or the beans are heated through.

Remove from heat and stir in lime juice and zest.

Have any additional condiments in separate bowls and let each person "build" their own tacos.

TLT Wraps (Tempeh, Lettuce, Tomato, etc…)

Makes four wraps
Recipe from Heidi Swanson 101 Cookbooks
Adapted and Husband-Tested in Alice’s Kitchen

Tempeh is made from cooked and slightly fermented soybeans and formed into a cake or patty. It can be found in the freezer section of Lost River Market & Deli. Tempeh is low fat, cholesterol free, very high in protein and calcium. This recipe was our first experience with tempeh. My husband absolutely loved this wrap and told me, “Don’t lose this recipe!” The original recipe put the ingredients on toasted bread. Lost River Market & Deli has very nice spinach tortillas in the refrigerated aisle and so I was inspired to make wraps instead of the traditional sandwich. I also added the Chipotle Mayonnaise (more of a sauce) which is made with silken tofu. (Recipe below and also on the blog.) Of course, this delicious mayonnaise can be used on any sandwich. If cherry tomatoes are not available, you could substitute roasted peppers or a spoon full of Glen Muir Fire Roasted Tomatoes. You could also add a smidgen of crumbled cheese (goat, blue or feta would be nice!) Serve this with a crisp apple or a couple of Clementine oranges and you have a great and healthy meatless meal!

Tempeh Marinade (Marinate the tempeh a few hours or overnight.)
3 tablespoons olive oil
1/4 cup soy sauce (You can use low sodium.)
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
3 tablespoons chipotle peppers (minced) with adobo sauce (These are available in cans at La Comadre, the Mexican grocery store, a neighbor of Lost River Market & Deli.)

8 ounces of tempeh, cut into 1/3-inch thick strips

Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

Wrap Fixings:
• 2 cups cherry tomatoes, halved. Drizzle with olive oil and sprinkle with Kosher salt and freshly ground pepper. Spread out on a sheet pan and roast for 40 minutes at 350 F. Or Roasted peppers (from a jar, drained) Or Glen Muir Fire Roasted Tomatoes (from the can, drained)
• Lettuce or baby spinach leaves
1-2 large avocados, remove peel and pit, and then slice
• Crumbled blue cheese, feta, or goat cheese (optional)
• Chipotle Mayonnaise (recipe below)

Spinach flour tortillas or your favorite whole wheat bread, toasted

Assembling the Wrap:
When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. Set the tempeh slices aside until you are ready to assemble the wraps.
To assemble each wrap, spread a little Chipotle Mayonnaise over the entire spinach tortilla. Place a few slices of tempeh on one half of the tortilla. Top the tempeh with a spoonful of roasted tomatoes. Add a few slices of avocado. Sprinkle with cheese. Place
lettuce or spinach on top of the filling. Roll up the tortilla, wrapping the yummy filling up so that it doesn’t fall out…like a burrito or taco.

Chipotle Mayonnaise
Yield: Makes 16 (2-tablespoon) servings
Recipe from Epicurious August 2006
Husband-Tested in Alice’s Kitchen

Chipotle Chilis in Abobo Sauce are smoked jalapeno chilis. A little goes a long way. You'll only need a small amount, so put the leftover from the can in the freezer for when you make this again. You can also use them in this easy husband-tested recipe: Slow-Cooked Tex-Mex Chicken and Beans (These are available in cans at La Comadre, the Mexican grocery store, a neighbor of Lost River Market & Deli.)

1 chipotle chile (This comes in a can.)
3 ounces silken tofu (This is found in small boxes at Lost River Mkt. & Deli.)
3 tablespoons nonfat mayonnaise (I used regular mayo.)
3 tablespoons ketchup (I used Local Foods Ketchup.)
2 teaspoons Dijon mustard

Combine the chipotle chile, tofu, mayonnaise, ketchup and Dijon mustard in a small food processor or blender and process until smooth.

Nutrition per 2 Tablespoon Chipotle Mayonnaise serving: 12 calories, 2 g carbohydrates, 1 g protein, <1 g fat, <1 g fiber, <1 mg cholesterol, 76 mg sodium

Chipotle Mayonnaise

Yield: Makes 16 (2-tablespoon) servings
Recipe from Epicurious August 2006
Husband-Tested in Alice’s Kitchen

This makes a very yummy mayo sauce to put on any sandwich. Try this on your next BLT or TLT Wrap (Recipe on this blog.) Chipotle Chilis in Abobo Sauce are smoked jalapeno chilis. A little goes a long way. You'll only need a small amount, so put the leftover from the can in the freezer for when you make this again. You can also use them in this easy husband-tested recipe: Slow-Cooked Tex-Mex Chicken and Beans (These are available in cans at La Comadre, the Mexican grocery store, a neighbor of Lost River Market & Deli.)

1 chipotle chile (This comes in a can.)
3 ounces silken tofu (This is found in small boxes at Lost River Mkt. & Deli.)
3 tablespoons nonfat mayonnaise (I used regular mayo.)
3 tablespoons ketchup (I used Local Foods Ketchup.)
2 teaspoons Dijon mustard

Combine the chipotle chile, tofu, mayonnaise, ketchup and Dijon mustard in a small food processor or blender and process until smooth.

Nutrition per 2 Tablespoon serving: 12 calories, 2 g carbohydrates, 1 g protein, <1 g fat, <1 g fiber, <1 mg cholesterol, 76 mg sodium

Slow-Cooked Tex-Mex Chicken and Beans

Recipe from Everyday Food and Husband-Tested in Alice's Kitchen

I'm thinking this would be a perfect meal for your Super Bowl dinner!! This is so easy to make, but really has lots of flavor and is packed with a whopping 13 grams of fiber per serving. For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. I used "Green Mountain Gringo Salsa" medium heat which is found at Lost River Market & Deli. It also comes in mild heat for those who shy away from anything spicy. This salsa has no perservatives in it; it's all natural. Chipotle Chilis in Abobo Sauce are smoked jalapeno chilis. A little goes a long way. You'll only need a small amount, so put the leftover from the can in the freezer for when you make this dish again. Serve this chicken stew on its own or over brown rice or even tortilla chips. Add a crisp salad for a complete meal! Try the Orange and Avocado Salad . The recipe is on this blog!

· 1 cup dried pinto beans, rinsed
· 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
· 2 tablespoons chopped canned chipotle chiles in adobo sauce
· 2 tablespoons all-purpose flour
· 1 1/2 pounds boneless, skinless chicken thighs (about 8)
· Coarse salt and ground pepper
· 1 medium red onion, chopped
· 1 red bell pepper (ribs and seeds removed), chopped
· 1/4 cup reduced-fat sour cream, for serving (optional)
· 1/4 cup chopped fresh cilantro, for serving (optional)

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.