Winter Stew

It’s cold. It’s windy. It’s snowing. It’s Chicago in January.  It’s the perfect time to get in the kitchen and whip up my Winter Stew! Whether you are experiencing my kind of winter or are lucky enough to live somewhere warm, Winter Stew is a delightful dish to satisfy any type of winter day (or Fall or Spring day for that matter….).

In a large saucepan, saute all the vegetables in 2-3 tablespoons olive oil for about 5 minutes, or until the vegetables begin to soften. Next, add your spices, stirring constantly for 2-3 minutes blending the vegetables and spices. Add the diced tomatoes, cooked chicken, water and black beans and stir well. Bring to a rapid boil for 5 minutes then cover and reduce heat to a simmer and cook an additional 15 minutes. Adjust your seasoning to your liking and your stew is ready to serve! I like to top the stew with a few sprigs of fresh basil for added flavor.

Note: I often use a cooked rotisserie chicken from my grocery store for the chicken portion of this recipe (makes life so much easier!). Also, you can easily substitute different kinds of beans: cannellini, kidney, even garbanzo beans all taste delicious in this stew. Same with the veggies — you can add or delete any variation that pleases your family’s tastes. I have a friend whose kids will not eat mushrooms. Omit them then!

Ingredients:

2-3 tablespoons olive oil
½ green pepper, diced
1 small onion, minced
2 carrots, diced
2 celery stalks, diced
5-6 button mushrooms, cubed
3 tablespoons fresh basil
1 tablespoon dried oregano
1 teaspoon garlic salt
½ teaspoon cumin
½ teaspoon cayenne pepper
dash of black pepper
dash of salt
3 14 oz cans of diced tomatoes (with all juices)
2 cups cooked chicken, cut into bite size peices
½ cup water
1 can black beans

Makes roughly 6 servings

This recipe is adapted from Gimme Some Oven’s Tomato Basil Chicken Stew.

Tips for the Best Stew

• Cut the vegetables the same size. Dicing the carrots, celery and pepper about the same size helps them cook evenly so nothing ends up crunchy or mushy.
• Bloom the spices. Stirring the spices with the vegetables for those few minutes before adding the tomatoes wakes up their flavor. Keep stirring so they do not scorch.
• Rinse the beans. Draining and rinsing canned beans gets rid of the starchy liquid and some of the extra salt, so you have more control over the seasoning.
• Taste at the end. Garlic salt and canned tomatoes both add salt, so wait until the stew has simmered before adding more. A little extra cayenne turns up the heat if you like it spicy.

Ingredient Swaps and Variations

This stew is so forgiving. For a vegetarian version, which is how I often make it for myself, leave out the chicken and add a second can of beans or a diced zucchini. Leftover roast turkey works perfectly in place of the chicken after the holidays. Toss in a handful of fresh spinach or kale during the last few minutes of simmering for some extra greens. If you like a thicker stew, simmer it uncovered for the last 10 minutes. For a thinner, more soup like bowl, add a splash more water or some chicken or vegetable broth. A spoonful of corn or diced sweet potato is a nice addition too, just give the potato a few extra minutes so it gets tender.

Make Ahead and Storage

Like most stews, this one tastes even better the next day once the flavors have time to blend. Let it cool, then store it in a covered container in the refrigerator for up to 4 days. It freezes well for up to 3 months. Freeze it in individual portions for easy lunches on cold days. Thaw overnight in the refrigerator and reheat on the stove over medium heat, stirring now and then, until it is steaming hot all the way through, at least 165 degrees F.

How to Serve It

Ladle it into big bowls and top with fresh basil. It is wonderful with warm cornbread, crusty bread or a pan of biscuits. You can also spoon it over rice or serve it with a dollop of sour cream and a sprinkle of shredded cheese.

Frequently Asked Questions

Can I use raw chicken?

Yes. Cut it into bite size pieces, brown it in the pot first and set it aside, then add it back with the tomatoes. Make sure it simmers until it reaches 165 degrees F.

Can I make it in a slow cooker?

Saute the vegetables and spices first, then add everything to the slow cooker and cook on low for 4 to 6 hours.

Mandy

Winter Stew

A cozy chicken and black bean stew with tomatoes, vegetables, basil and a little spice. Ready in about 30 minutes and perfect for a cold winter day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 to 3 tablespoons olive oil
• 1/2 green pepper diced
• 1 small onion minced
• 2 carrots diced
• 2 celery stalks diced
• 5 to 6 button mushrooms cubed
• 3 tablespoons fresh basil plus a few sprigs for topping if you like
• 1 tablespoon dried oregano
• 1 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 dash black pepper
• 1 dash salt
• 3 14 oz cans diced tomatoes with all juices
• 2 cups cooked chicken cut into bite size pieces
• 1/2 cup water
• 1 can black beans

Method

 

1. Heat the olive oil in a large saucepan. Add all the vegetables and saute for about 5 minutes, until they begin to soften.
2. Add the spices and cook for 2 to 3 minutes, stirring constantly, to blend the vegetables and spices.
3. Add the diced tomatoes, cooked chicken, water and black beans and stir well.
4. Bring to a rapid boil for 5 minutes.
5. Cover, reduce the heat to a simmer and cook for an additional 15 minutes.
6. Adjust the seasoning to your liking and serve topped with a few sprigs of fresh basil.

Notes

A store rotisserie chicken makes this extra easy. Cannellini, kidney or garbanzo beans can stand in for the black beans, and the vegetables can be changed to suit your family.