Friday, February 20, 2009

Easy Chicken Chili Stew

I was inspired by Laura over at Crooks and Crazies. She has posted some wonderful healthy recipes. I wanted to share one of our favorites (I usually double this for our family of seven). There is nothing like coming home to warm stew cooking after a long cold day on the farm.

Easy Chicken Chili Stew

6 skinned boned chicken breast halves, cut into 1" pieces.
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
2 T olive oil (I use non-sitck cooking spray and forgo the oil)

Cook together until tender, then add

2 - 14 oz cans of stewed tomatoes, undrained and chopped
1 - 15 oz can of pinto beans, drained
2/3 cups of picante sauce
1 t chili powder
1 t ground cumin
1/2 t salt

Bring to boil, cover and reduce heat, simmer 20 minutes. Ladle into bowls and top with the following optional toppings (depending on calories you wish to add)

Shredded cheddar cheese
Sour cream
Avacado wedge
Sliced Green Onions

I have adapted this to cook in my crock pot. Just dump everything in together and cook on low for 8 hours. If you prefer, brown the chicken first. The crock pot works, but the texture is the best if cooked on the stovetop.



Laura Carson said...

Oh YAY!!! This sounds fabulous - thank you! I'll put it on my list to try this week.

BCxFour said...

Let me know how you like it! It is one of our favorites!