Hearty Black Bean Chicken Stew with Sweet Potatoes
Savor a warming bowl of our Hearty Black Bean Chicken Stew infused with sweet potatoes. This dish is a crowd-pleaser, packed full of flavors and healthy ingredients. Perfect for big family get-togethers or for mesmerizing leftovers the next day, as the ingredients come together and deepen in taste.
Heat the olive oil in a large pot over medium heat.
2
Add the finely chopped onion, sliced celery, and diced bell pepper to the pot. Saute until they start to sweat, about 3 minutes.
3
Stir in the garlic powder, ground cumin, paprika, dried oregano, sea salt and ground black pepper. Continue to sauté for another 3 minutes.
4
Add shredded rotisserie chicken, chicken broth, and canned diced tomatoes (with the liquid) to the pot.
5
Cover the pot, bring to a boil over high heat, then reduce the heat to simmer for 10 minutes.
6
Add the cubed sweet potato and drained black beans to the pot. Stir well, bring to a boil, and then simmer for about 10 minutes, or until the sweet potatoes are fully cooked.
7
Stir in finely chopped parsley. Season with additional sea salt and ground black pepper if needed. Remove from heat.
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Serve the stew hot. It pairs wonderfully with warm, crusty bread.