Spicy Chicken and Bean Stew

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Garlic

  Raw

  2 clove or 6g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the chicken and sear until lightly browned on both sides, then transfer to a plate with a slotted spoon.
2. Add the sliced red onions, crushed garlic, and chopped red chilies to the pot and cook, stirring, until the onions are soft and translucent, about 5 minutes.
3. Stir in the chopped green bell pepper, canned tomatoes, kidney beans, white beans, and chicken broth. Return the browned chicken and any juices to the pot, season with black pepper and salt to taste, partially cover, and simmer gently until the chicken is tender and cooked through to 165°F, about 50 minutes.
4. Off the heat, stir in the chopped cilantro and adjust seasoning to taste before serving.