Red Bean, Chicken and Sweet Potato Stew

The peanut butter base of this soup gives it a pleasantly nutty flavor.

 Red Bean, Chicken and Sweet Potato Stew Enlarge Image
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72 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins
Slow Cook:
10 hrs to 12 hrs (low) or 5 to 6 hours (high)
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Red Bean, Chicken and Sweet Potato Stew

Ingredients
2
15 ounce can no-salt-added red beans, rinsed and drained
4
cups peeled, cubed sweet potatoes (about 1 pound)
8
ounces boneless chicken breasts, cut into bite-size pieces
8
ounces boneless chicken thighs, cut into bite-size pieces
2
14 1/2 ounce can reduced-sodium chicken broth
2 1/2
cups chopped green sweet peppers (2 large)
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
1
10 ounce can tomatoes and chopped green chiles, undrained
1
tablespoon Cajun seasoning
2
cloves garlic, minced
1/4
cup creamy peanut butter
 
 
Chopped peanuts (optional)

Directions

  1. In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
  4. Serve topped with cilantro and, if desired, peanuts.

Nutrition Facts

( Red Bean, Chicken and Sweet Potato Stew)
    Per serving:
  • 366 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 53 mg chol.,
  • 830 mg sodium,
  • 46 g carb.,
  • 16 g fiber,
  • 9 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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