Black Bean Stew
Created by elsie on March 28, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 10-15m
- Recipe #8770
Ingredients
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 2 ribs celery, finely chopped
- 2 cups cooked chicken, diced or shredded
- 1/2 red bell pepper, chopped
- 1 (15 ounce) can black beans, drained and rinse
- 1 (10 ounce) can Rotel Tomatoes with green chilies
- 1 (14 ounce) can Petite Tomatoes, with juice
- 1 cup chicken broth
- Salt and pepper to taste
- Optional: Cheese, sour cream, yogurt
How to Make
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Step 1: In a medium stockpot, cook onion, garlic, celery, and red pepper in the olive oil, until tender.
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Step 2: Add cooked chicken, tomatoes, broth, and beans. Heat mixture for 10-15 minutes, or until heated thoroughly.
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Step 3: Spoon into bowls over corn bread, and top the stew with cheese, sour cream or yogurt, or serve cornbread on the side.
Nutritional Facts
- Serving Size: 1 (395.5 g)
- Calories 458.9
- Total Fat - 5.6 g
- Saturated Fat - 1 g
- Cholesterol - 34 mg
- Sodium - 505.9 mg
- Total Carbohydrate - 78 g
- Dietary Fiber - 20.9 g
- Sugars - 8.5 g
- Protein - 27.2 g
- Calcium - 160.1 mg
- Iron - 6.2 mg
- Vitamin C - 29.8 mg
- Thiamin - 1 mg