Black Bean Chicken Stew OAMC

bmcnichol's Note:

This is a favorite of mine. It freezes nicely.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 1 (16 ounce) bag sliced red green and yellow peppers
• 1 onion , sliced
• 3 garlic cloves , minced (1 tablespoon)
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 2 (14 ½ ounce) cans black beans , drained
• 2 (14 ½ ounce) cans crushed tomatoes
• 2 (11 ounce) cans corn
• 3 ½ cups cooked chicken , torn in bite size pieces

Directions:

1. In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
2. Add the beans and tomatoes and simmer for 15 minutes.
3. Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
4. To serve: Thaw first, then heat up until simmering.
5. If serving immediately, add chicken and corn at the same time as tomatoes and beans.

Reviews

[cookin_nurse]

I thought this was pretty bland, next time i might add around a tablespoon of chili powder and probably some fresh cilantro, I did freeze it and it was nice to have something easy to heat up!

[Kristiina]

This was good, I added an extra can of diced tomatoes because it seemed too dry. I would definetly increase the spices next time. Thank you.

[Liszard]

Very tasty. The kids liked it.