Chicken Bean Stew

Name: Chicken Bean Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 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

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

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.