It's
the time of year when salads are put on hold...while soups and stews
take their place. This recipe came from my niece who lives in Australia
several years ago...and has been changed up a little over the years.
It became Turkey Black Bean Stew last week, as we used up the last of
our Christmas turkey in this recipe. Top with grated cheese, a dollop of
sour cream and avocado pieces according to preference. It's a favorite
at our place!
- 1 lb. boneless chicken breasts, cut into 3/4" cubes (or 3 - 4 cups cooked chicken, bite-sized pieces*)
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 1 teaspoon. olive oil
- 1 or 2 carrots, sliced
- 1 cup red or orange bell peppers, coarsely chopped
- 1 19 oz. / 540 ml can corn
- 2 x 14 oz. / 398 ml. canned diced tomatoes
- 19 oz / 540 ml. can black beans, drained
- 4 oz. can chopped chilies, drained
- 1 tsp. each salt, oregano, basil
- 1/16 tsp. cayenne pepper
- 1/4 cup fresh cilantro, chopped
- In a large heavy pot, saute chicken, onion and garlic in oil until onion is soft.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer gently, uncovered for about 30 minutes.
