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Chicken and Kidney Bean Stew

1 pound chicken breast

1 onion

3 to 4 cloves garlic

1 large sweet potato

1 green bell pepper

28 ounce can diced tomatoes

2 cups water or broth (chicken or vegetable)

1 package frozen corn

1 can kidney beans

2 TBSP Spice by Rachel Sweet WARM CHILI MIX

Wash and dice the onion and green pepper. Set aside. Peel the garlic cloves and mince. Add to the onion and pepper. Wash the sweet potato and dice into bite-sized pieces. Set aside with the rest of the vegetables.

Cut the raw chicken into bite-sized pieces and put into a pot. Heat to medium. There is no need to use oil as the juices from the chicken will be plenty. Cook, stirring occasionally with a spatula to prevent sticking. When there is no pink visible, add all the chopped vegetables and cook 5 minutes.

Add the water or broth, the can of diced tomatoes, and the 2 tablespoons of WARM CHILI MIX and stir. Rinse the beans in a colander and add to the pot. Add the frozen corn and stir well. Cover the pot and cook for 30 minutes. Test a sweet potato to check for doneness. If it is soft, the stew is done! If it is still hard, cook the stew with the cover on for an additional 10 minutes. Serve hot.



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