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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.