1cup sweet or yellow onion½" dice (about 1 medium onion)
1mediumjalapeno pepper
2pounds boneless skinless chicken thighs
1bulbgarliccloves peeled and smashed, about 8 cloves
1dried ancho chili
2cups black eyed peasdry
4cupschicken broth
1¼cupsheavy cream
4ounces cream cheeseroom temperature
Instructions
Prep for Recipe
Dice the onion in about ½" dice. Slice the jalapeno into ¼" slices. Remove the stem and seeds from the Ancho pepper. Rinse the black eyed peas. You do not soak them for this recipe. Peel and smash the garlic cloves. Mix up the dry seasonings. Remove the cream cheese from the fridge.
2 teaspoons fine grind sea salt, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon white pepper, ½ teaspoon ground mustard powder
Pressure Cook the Chili
To the inner pot of the Ninja Foodi or Instant Pot add the onions, garlic, jalapeno, chicken (left whole), dried ancho pepper, black-eyed peas. Sprinkle the seasoning blend over the ingredients and add the chicken broth.
1 cup sweet or yellow onion, 1 medium jalapeno pepper, 2 pounds boneless skinless chicken thighs, 1 bulb garlic, 1 dried ancho chili, 2 cups black eyed peas, 4 cups chicken broth
Put the pressure lid on and make sure the valve is set to seal. Pressure cook on high for 18 minutes with a 10-minute natural release. Turn the valve to vent to release any remaining steam.
Open the lid and remove the ancho pepper. Shred the chicken while in the pot with tongs. It will shred very easily.
1¼ cups heavy cream, 4 ounces cream cheese
Add the cream and cream cheese. Stir and let sit for about 5 minutes for the cream cheese to melt. Stir again and taste for seasonings. Adjust as needed.
Garnish and Serve
Scoop the chili into bowls and garnish as desired. Serve & Enjoy!