Weekly Recipe – Fast & Easy Chicken Bean Stew

Serves 8 Serving Size 1.25 cups
Prep time: 30 minutes
Cook time: 1 hour

Baby it’s cold outside! And when it is cold we want something hot and hearty to fill up our bellies and warm us up. Stews are perfect and Winter is the best time to enjoy them. Plus the recipes allow you to use almost whatever is in the fridge.

A cassoulet is typically made with meats such as duck, pork or goose, cooks for hours and is rather high in fat! So in keeping with one of my mini-goals to eat healthier I modified a simple cassoulet recipe I found. Since I changed the type of meat used and the cooking vessel I could not commit a culinary sin and call this a cassoulet. Hence, you have a filling stew that was prepared in less than 30 minutes with only an hour of cook time.

2 skinless boneless chicken breasts, sliced 1/2 inch chunks
1 15 oz can of Red Kidney Beans
1 15 oz can of White Kidney Beans
1 15 oz can of Black Beans 50 less sodium
1 24 oz jar of Pasta Sauce
(I used Safeway Select Spicy Red Bell Pepper Pasta Sauce)
25 Baby Carrots, raw chopped
8 Red Pearl Onions, chopped
1 Red Bell Pepper, chopped
1 Portobello Mushroom cap chopped
1 tsp of fresh Thyme

Heat oven to 350 degrees.

Mix all ingredients in 3 quart baking dish. Cover and bake for 50 minutes to 1 hour or until carrots are tender.

Let rest for 10 minutes. Serve and enjoy!

*Folate per serving 156 micrograms or approximately 39% DV
The folate in this recipe was manually calculated and is an approximation based on the legumes used in this recipe. Naturally occurring folate is found in leafy dark green vegetables, legumes and some fruits.