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 Red Bean, Chicken and Sweet Potato Stew

Red Bean, Chicken and Sweet Potato Stew

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

  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

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
  • Snipped fresh cilantro
  • 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 ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 53 mg chol. ,
  • 830 mg sodium ,
  • 46 g carb. ,
  • 16 g fiber ,
  • 9 g sugar ,
  • 32 g pro.
https://www.bhg.com/recipe/red-bean-chicken-and-sweet-potato-stew/
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