Black Bean Chicken Chili Recipe

Dried black beans - 1 cup (rinse with water)
Chicken breast - 2 (diced)
Carrots - 2 to 3 (diced)
Mushrooms - 1 cup (diced)
Red and Green peppers - 1 cup (diced)
Celery - 2 stalks (diced)
Canned tomatoes - 1 can
Minced garlic - 1 tbsp
Onions - 1 cup
Vegetable oil - 1 tbsp
Olive oil - 2 to 3 tbsps
Vegetable stock - 1 to 2 cups
Chili powder - 1 to 2 tbsps
Basil - 1 teaspoon
Oregano - 1 teaspoon
Salt and pepper

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Cook the black beans with 4 cups of water and vegetable oil in a pressure cooker for 3 to 4 minutes. Then drain and rinse the beans.
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In the pressure cooker, heat olive oil to medium, and add garlic, chicken. Cook for a minute then add celery, carrots, zucchini, onions, mushrooms, and peppers. Cook until the veggies are soft.
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Add in the beans, tomatoes, soup stock, chili powder, basil, oregano, salt, and pepper. Mix well, and secure the lid, and cook on high pressure. Cook for 15 to 20 minutes.