Chicken Stew with Sweet Peppers

Ingredients

• 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

Preparation

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.