BLACK BEAN CHICKEN STEW OAMC

Black Bean Chicken Stew OAMC image

Make and share this Black Bean Chicken Stew OAMC recipe from Food.com.

Provided by bmcnichol

Categories Stew

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 226.8, Fat 4.3, SaturatedFat 1, Cholesterol 30.6, Sodium 190.3, Carbohydrate 32.8, Fiber 7.3, Sugar 4.6, Protein 17.4

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