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Black Bean, Chicken and Roasted Pepper Stew


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We found this recipe one day when browsing on Annie Eats.  It looked like such a hearty and warming meal perfect for the cooling fall weather.  It is full of delicious and healthy ingredients and really leaves you feeling satisfied after the meal.  As always we added a little extra spice to this.  We forgot to buy the green chilis and the flavor of the stew was still amazing, but we still included them in the recipe because we feel they would still be a good addition and add even more flavor.

Black Bean, Chicken and Roasted Pepper Stew
From Kayln's Kitchen found via Annie Eats

2 T. olive oil, divided
2-3 chicken breasts, cut into chunks
1 onion, chopped
2 cloves garlic, minced
3 15 oz. cans black beans drained
1 28 oz can diced tomatoes
2-3 bell peppers, roasted and cut into strips (we used yellow) 
1 4oz. can diced green chilis
2 c. reduced sodium chicken stock
2 T. cumin
1 t. cayenne
salt and pepper to taste
1/2 c. fresh cilantro, chopped

1)In a large Dutch oven or stockpot, heat 1 T. of the olive oil over medium high heat.  Add the chicken and cook stirring until browned and cooked through.  Transfer to a bowl with a slotted spoon and set aside.

2) Heat the remaining T. of olive oil.  Add the onion and saute until tender, about 5 minutes.  Add the garlic and cook for another minute. 

3)Mix in the black beans, diced tomatoes, bell peppers, green chilis, stock, cumin, and cayenne.  Return the chicken to the pot.  Bring the mixture to a boil, then reduce heat to a simmer.  Allow to simmer uncovered for 45 minutes. 

4) Remove from heat.  Season with salt and pepper and stir in the fresh cilantro. 


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