Chicken, Bean, and Veggie Stew

I love a soupy stew on a cold snowy day!  This is a perfect snow-day stew.  My girls, outside playing in the snow, little feets getting froze, little noses turning from pink to red, cheeks all sorts of rosy, and mittens getting soggy.  Kids barging in through the back door demanding warmth and shuffling off their clothes and crawling under warm blankets on the couch.  “Mooooommmmm!  Can we have some soup and some hot chocolate?”   

You betcha.  

Ingredients: 

3 large chicken breasts, thawed and diced

3 ribs celery, diced

1/2 cup baby carrots, shredded

1 can black beans, rinsed and drained

1 can chickpeas, rinsed and drained

1 can fire roasted diced tomatoes

1 red pepper, diced

3 tbsp diced yellow onion

1-2 cup low sodium chicken broth (depending on thickness)

2 tsp oregano

2 tsp basil

1/2 tsp cumin

Sea salt & black pepper to taste

1 tsp EVOO

Diced chives

Directions:  

In Dutch oven, sauté diced chicken breasts in EVOO until cooked through.  Add celery, carrots, tomatoes, peppers, and seasonings.  Sauté for 3-5 minutes.  Add remaining ingredients, withholding chives.  Simmer on low-medium heat for 15-25 minutes until veggies are tender and liquid reduces slightly.  Spoon into bowls, top with chives, serve and enjoy!  

For 21 Day Fix or Hammer and Chisel Portion Containers: 

1 red

1 yellow

1 green

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