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Chicken Bean Stew Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings

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

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.

Directions

  1. 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.
Originally published as Chicken Bean Stew in Country Woman January/February 2000, p40

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.

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