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Autumn Chicken and Bean Bonanza

No recipe image available.Rich with several notes of flavor and textures, this chicken and bean dish is delicious served over cooked rice, couscous, or pasta.

Recipe Ingredients:

1 1/2 cups chopped onion
1/2 cup chopped green or red pepper
1 teaspoon minced garlic
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast or tenders cut into 1/2-inch pieces
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1 (15-ounce) can navy beans or garbanzo beans, rinsed, drained
1 (15-ounce) can red beans or kidney beans, rinsed, drained
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained
1/4 cup raisins
Salt and pepper, to taste

Cooking Directions:

  1. Sauté onion, pepper, and garlic in oil in medium saucepan 2 to 3 minutes. Add chicken, cumin, and cinnamon; cook over medium-high heat until chicken is lightly browned, 3 to 4 minutes.
  2. Add beans, tomatoes, and raisins; heat to boiling. Reduce heat and simmer, uncovered, until slightly thickened, 5 to 8 minutes. Season to taste with salt and pepper.

Makes 6 servings (about 1 cup each).

Tip: Frozen chopped onion and green pepper, and prepared garlic can be used. Can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutritional Information Per Serving (1/6 of recipe): Calories 323; Fat 5g; % Calories from Fat 13; Carbohydrate 45g; Folate 153mcg; Sodium 697mg; Protein 26g; Dietary Fiber 5g; Cholesterol 34mg

Recipe provided courtesy of The Bean Education & Awareness Network.