Wednesday, May 27, 2009

Black Bean, Chicken, & Red Pepper Stew

There are some foods I enjoy seasonally, like pumpkin anything in the fall, okra in the summer. But there are other foods I enjoy year round. Most people think of ice cream as a summer treat, but I find myself enjoying it on the coldest day of the year. I’ll gladly heat up my kitchen making soup on a summer day. With soups I just enjoy being able to eat the leftovers!

So despite the warm temperatures, while the rest of the world was likely grilling, on Memorial Day I made soup! Just like Annie, the minute I saw the ingredients in this soup I knew I’d like it. I’m glad I was able to use some of the homemade chicken stock I made a while back. It helped make some more room in my tiny freezer. If I’d had red peppers on hand I would of gladly roasted them myself. I love the smell of red peppers roasting in the oven.

This soup was a great combo of tasty, healthy ingredients. I love black beans & roasted red peppers. The Boy and I both agreed though, when making this again, I’ll opt for pulled chicken. Whether it’s from a rotisserie or baked by me, I think we would prefer the texture and flavor of chicken prepared that way. Also, I opted for Muir Glen’s Organic Fire Roasted Tomatoes to give it some extra heat.


Black Bean, Chicken, & Red Pepper Stew

adapted from Annie's Eats, originally from Kalyn's Kitchen


1 tbsp. olive oil, divided
2-3 cups shredded or pulled chicken (or 2-3 chicken breasts, cut up into chunks and cooked)
1/4 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes (fire roasted if you can find it)
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
4 cups reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper (I didn't have any so I subbed Chipotle seasoning from Pampered Chef)
Salt and pepper, to taste
fresh cilantro (I omitted as we don't like it, but many people do)


In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook 1 minute more. Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Add chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.

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