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Chicken Bean Stew Recipe

Tired of more traditional beef stews? Give this recipe a try. Featuring chicken and beans, it's tasty, unique and chock-full of goodness, too.—Bean Education and Awareness Network, Scottsbluff, Nebraska

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Chicken Bean Stew Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

5 20 25

Ingredients

1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 tablespoon canola oil
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 cans (16 ounces each) baked beans
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 teaspoon rubbed sage
1/2 teaspoon ground cumin
Salt and pepper to taste

Directions

In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes. Yield: 7 servings.

Nutritional Facts 1 serving (1 cup) equals 222 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 446 mg sodium, 29 g carbohydrate, 8 g fiber, 16 g protein.

Originally published as Chicken Bean Stew in Country Woman January/February 2000, p40