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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9 Responses to “Black Bean, Chicken, & Red Pepper Stew”

  1. 1
    Maria — May 27, 2009 @ 8:08 am

    Looks really tasty! I love black bean soups/stews!

  2. 2
    CB — May 27, 2009 @ 8:27 am

    That first picture is awesome! Is that with the flash? I don’t even like bean/chili type soups but that picture makes me want some!

  3. 3
    Kelsey — May 27, 2009 @ 8:33 am

    This looks wonderful! I’m with you on the soup. I made picadillo last week and it was 95 out!

  4. 4
    REC(ession)IPES — May 27, 2009 @ 9:11 am

    That looks really tasty!

  5. 5
    ♥Rosie♥ — May 27, 2009 @ 12:40 pm

    This looks so good. my hubby would love this he’s been asking for black bean stew.

  6. 6
    Erin — May 27, 2009 @ 1:05 pm

    What a delicious looking soup!

  7. 7
    Kerstin — May 27, 2009 @ 5:38 pm

    Soup is one of my favorite comfort foods and I enjoy it year round too! I love black beans, this looks great!

  8. 8
    A_and_N — May 27, 2009 @ 5:44 pm

    I love beans and that sour cream on the top is so tantalizing!

  9. 9
    Annie — May 30, 2009 @ 4:12 pm

    Glad you liked it! I should make this again soon.

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