1-Pot, 3-Bean Chicken Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don't use no-salt-added, beans, rinse to remove sodium. Ingredients:
1 tablespoon canola oil |
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks |
1 large yellow onion, chopped |
1 cup sliced celery |
1 cup thinly sliced carrots |
3 cups no-salt-added chopped tomatoes |
1 (14.25 ounce) can fat-free, less-sodium chicken broth |
1 (15 ounce) can no-salt-added black beans |
1 (15 ounce) can no salt-added navy beans |
1 (15 ounce) can no salt-added kidney beans |
1 cup dry red wine |
1 bay leaf |
1 tablespoon italian herbs |
1 cup smoked chicken breast, cubed |
1 cup fresh italian parsley, chopped |
1 cup fresh cilantro, chopped |
Directions:
1. Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
2. Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
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