Prep 10 mins
Cook 40 mins
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!
- 2 -4 chicken breasts, diced
- 1 big white onion, diced (about 2 cups)
- 3 garlic cloves
- cooking oil
- 3 -4 cups canned tomatoes (about 2 to 3 cans, I like ones that are spicy, if available)
- 1 cup zucchini, diced
- 1 cup green pepper, diced
- 1 cup red pepper, diced
- 1 cup corn (I've used canned or frozen)
- 2 teaspoons cumin
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons mrs dash southwest dried chipotle powder (or I've just added some chipotle peppers)
- 2 bay leaves
- 2 tablespoons buffalo wing sauce
- 1 (14 ounce) can refried beans (with chilies if you can get them)
- 1 (14 ounce) can black beans, drained
- 1⁄2 cup diced canned green chilies or 1⁄2 cup jalapeno
- sour cream, and
- cilantro (to garnish)
- 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.
- 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.
- 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).
- let cook for about half an hour, with the lid on, then add in the black beans and chilies or jalapenos.
- cook for about another 10 minutes with the lid off.
- serve up and enjoy!
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!
This recipe is more bean dip-and LOTS of it, than stew. I made it 2xs jst t/b sure I hadn't overlk'd something. The 1st time, I followed the recipe as is. It was thick, gritty & grainy. It just didn't seem to blend well. The 2nd time, I bought pre-cooked herb chicken breasts and shredded them, Rotel w/Chiles, canned white corn, 1Tbs Hot&Spicy Mrs. Dash, Vegitarian refried beans w/jalapenos and a 7oz can jalapenos. Altho, it was spicy good! It was still thick, not gritty or grainy, SO, I added more refried beans, guac & sour cream and tortilla chips!! It was the most expensive bean dip I've ever served! Thank you for sharing & keep inventing!