Baked Bean Stew
Hearty baked bean stew with tender chicken, colorful vegetables, and savory herbs, perfect for a comforting, nutritious meal suitable for diabetics and all family members.
Ingredients
- 1 cup chopped onion ⓘ
- 1 cup chopped green pepper ⓘ
- 1 Tbsp vegetable oil ⓘ
- 12 oz boneless skinless chicken breast or tenders, cut into 1/2 inch pieces ⓘ
- 2 15 oz cans low sodium baked beans or pork and beans ⓘ
- 1 15 oz can low sodium garbanzo beans or black-eyed peas ⓘ
- 1 14.5 oz can low sodium diced tomatoes with roasted garlic, undrained ⓘ
- 3/4 tsp dried sage leaves ⓘ
- 1/2 tsp ground cumin ⓘ
- salt and pepper to taste ⓘ
Instructions
- Cook chopped onion and green pepper in vegetable oil in a large saucepan until tender, about 3 to 4 minutes.
- Add chicken pieces and cook over medium heat until browned, about 3 to 4 minutes.
- Add baked beans, garbanzo beans, diced tomatoes with roasted garlic, dried sage, and ground cumin to the saucepan; heat to boiling.
- Reduce heat and simmer uncovered for 8 to 10 minutes.
- Season to taste with salt and pepper before serving.
Nutrition & Diet Analysis (per serving)
506
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).