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Chicken Stew with Sweet Peppers

Karry Hosford
Yield 4 servings (serving size: 1 1/2 cups)
Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew.


  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 3 cups chopped zucchini
  • 1 cup finely chopped carrot
  • 1/3 cup canned chopped green chiles, drained
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 (15.5-ounce) can Great Northern beans, drained
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 1 cup chopped Roasted Bell Peppers
  • 4 teaspoons chopped fresh cilantro

Nutrition Information

  • calories 262
  • caloriesfromfat 14 %
  • fat 4.1 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 0.7 g
  • protein 28.3 g
  • carbohydrate 28.8 g
  • fiber 7.8 g
  • cholesterol 49 mg
  • iron 3 mg
  • sodium 455 mg
  • calcium 96 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

  2. Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.

  3. Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.

Cook's Notes

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