Black Bean Chicken Stew OAMC |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a favorite of mine. It freezes nicely. Ingredients:
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 |
1/2 teaspoon cumin |
2 (14 1/2 ounce) cans black beans, drained |
2 (14 1/2 ounce) cans crushed tomatoes |
2 (11 ounce) cans corn |
3 1/2 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.
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