Creamy Queso Chili
This creamy queso chili is a deliciously rich and satisfying dish that combines wholesome ingredients for a healthy take on classic Tex-Mex flavors. Perfect for busy families, this easy cheese chili is not only nutritious but also packs a protein punch.
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
Instructions
- Heat the olive oil in an electric pressure cooker set to Sauté mode. Add the bell pepper, onion, and garlic. Stir occasionally for about 3 minutes, or until the vegetables soften slightly.
- Sprinkle in the chili powder and cumin. Stir for 1 minute to toast the spices, releasing their aromatics.
- Add the pinto beans, diced tomatoes with green chiles, broth, and salt. Close and lock the lid. Cook on high pressure for 10 minutes.
- Once cooking is complete, carefully release the pressure manually, following your pressure cooker’s guidelines.
- Open the lid and stir in the shredded cheese and cream cheese until fully melted and smooth.
- Squeeze in fresh lime juice and stir. Top with tortilla chips and garnish with fresh cilantro. Serve with lime wedges, if desired.