Chicken , Vegetable, and Black Bean Chili Stew

READY IN: 50mins
Recipe by Cadillacgirl

I am infamous for mixing up what I have and trying to invent something... I love it because you can adjust the spice, or if you want, put some rice in the bottom of your bowls before spoonging over or I sometimes like to put a spoonful of sour cream and a little cilantro on top... I've also make it with chicken thighs. It's a pretty fluid recipe, depending what kind of vegetables you like or don't like! I'm kind of guessing at measurements as I just use one big sealer of homemade canned tomatoes and cut up one onion, one green pepper, one red pepper, a couple little zucchinis, etc... It's the one recipe that my friends and family always ask for and when I take the leftovers to work, everyone wants to know what smells so good!

Top Review by Studentchef

I made this two days ago and I had leftovers so I thought I would wait to see how the leftovers tasted. Having tried this stew the same night, and then the next day, I can honestly say that this was great both times. The stew's taste doesn't diminish after a day, and can easily be stored and then reheated. Thanks for posting such a great recipe!

Ingredients Nutrition

Directions

  1. put cooking oil (I use canola) in the bottom of a dutch oven and cook up the chicken, onion, and garlic so that the onion is soft.
  2. add in canned tomatoes, zucchini, peppers, corn, and spices, including the hot sauce (I sometimes also add a 1/2 cup of salsa if there's some hanging around the fridge) and bring to a boil.
  3. turn down to med. heat and open up the refried beans and slowly incorporate little by little - it really thickens it up and is yummy! (depending on how much liquid you have from the veggies and tomatoes, you can just add half a can to try it).
  4. let cook for about half an hour, with the lid on, then add in the black beans and chilies or jalapenos.
  5. cook for about another 10 minutes with the lid off.
  6. serve up and enjoy!

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