1 T. EVOO
1 LARGE BELL PEPPER, CHOPPED
1/2 LARGE ONION, DICED
2 CLOVES GARLIC, CHOPPED
1 1/2 t. CHILI POWDER
1/2 t. GROUND CUMIN
15 OZ. NO SALT ADDED PINTO BEANS, RINSED
15 OZ. NO SALT ADDED DICED TOMATOES WITH GREEN CHILIES
1 C. LOW SODIUM CHICKEN BROTH
1/2 t. SALT
1 C. MEXICAN STYLE CHEESE, SHREDDED
2 OZ. REDUCED FAT CREAM CHEESE, CUBED
1 T. LIME JUICE, PLUS WEDGES
OPTIONAL TORTILLA CHIPS AND FRESH CILANTRO

1 T. EVOO 1 LARGE BELL PEPPER, CHOPPED 1/2 LARGE ONION, DICED 2 CLOVES GARLIC, CHOPPED 1 1/2 t. CHILI POWDER 1/2 t. GROUND CUMIN 15 OZ. NO SALT ADDED PINTO BEANS, RINSED 15 OZ. NO SALT ADDED DICED TOMATOES WITH GREEN CHILIES 1 C. LOW SODIUM CHICKEN BROTH 1/2 t. SALT 1 C. MEXICAN STYLE CHEESE, SHREDDED 2 OZ. REDUCED FAT CREAM CHEESE, CUBED 1 T. LIME JUICE, PLUS WEDGES

1. heat oil and electric pressure cooker set to saute. Add bell pepper, onion, and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin, cook, stirring, until fragrant, about 1 minute.Carefully release the pressure manually.

2. Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges.