Chicken Stew with Sweet Peppers

Name: Chicken Stew with Sweet Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 439 grams Great Northern beans, drained; 79 milliliters canned chopped green chiles, drained; 237 milliliters finely chopped carrot; 411 grams fat-free, less-sodium chicken broth; 4 teaspoons chopped fresh cilantro; 2 garlic cloves, minced; 1 teaspoons ground cumin; 2 teaspoons olive oil; 237 milliliters finely chopped onion; 1 teaspoons dried oregano; 237 milliliters chopped Roasted Bell Peppers; 0 teaspoons salt; 340 grams skinless, boneless chicken breast, cut into bite-sized pieces; 710 milliliters chopped zucchini

Chicken Stew with Sweet Peppers is a gluten free and dairy free recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains about 29g of protein, 5g of fat, and a total of 302 calories. It works well as a rather inexpensive main course for Autumn. A mixture of carrot, great northern beans, zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat olive oil in a Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add chopped onion and chicken; saut 5 minutes or until lightly browned.

Ingredients you will need

Whole Chicken

Onion

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.

Ingredients you will need

Vegetable