Chicken Bean Stew

11 ingredients
1 steps

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 cans (16 ounces each) baked beans
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 teaspoon rubbed sage
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Directions

  1. 1
    In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes.

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