Chicken Stew with Sweet Potatoes and Black Beans
User Reviews
5
Chicken Stew with Sweet Potatoes and Black Beans
Description
Chicken Stew with Sweet Potatoes and Black Beans is a wholesome dish centered around a flavorful broth made with chicken stock, fire-roasted diced tomatoes, and spices like smoked paprika. The sweet potatoes soften to a tender texture after simmering, while black beans add a creamy bite when partially mashed and partially left whole for varied texture. Shredded cooked chicken is stirred in at the end to warm through, adding protein and depth to the stew.
The combination of smoky paprika and fresh parsley gives the stew a balanced aroma and taste, while the gentle simmering allows flavors to deepen without losing the individual characteristics of each component. The stew’s thickness is enhanced by mashing some of the beans and potatoes, creating a filling consistency that works well as a hearty lunch or dinner.
This stew can be served on its own or over grains like brown rice or quinoa to extend the meal, as suggested in the notes. Optional seasonings such as cayenne pepper can add a spicy kick. For preparation ease, slow cooker instructions and freezer storage guidance make this recipe adaptable to various schedules.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced
- 4 cups chicken stock or broth
- 15 oz. diced tomatoes canned, fire roasted
- 15 oz. black beans or 1.5 cups cooked black beans, drained and rinsed, canned
- 1 teaspoon smoked paprika
- kosher salt to taste
- black pepper to taste
- 2 sweet potato diced into 1" pieces (about 4 cups total
- 2-3 cups chicken such as rotisserie, cooked shredded
- 2 tablespoons parsley plus more for garnish, chopped, fresh
Instructions
- Saute the onion in olive oil (2 tablespoons) in a large pot over medium high heat until soft (2-3 minutes)
- Add the chicken broth (4 cups), canned tomatoes (15 oz.), drained/rinsed black beans (15 oz.), smoked paprika (1 teaspoon), salt, and pepper. Bring to a boil.
- Turn the heat to low and add the sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them).
- Use a potato masher (or a few pulses with an immersion blender) to mash the soup a few times to thicken it up a bit. Don't completely puree it- you want some intact beans and sweet potatoes.
- Turn the heat off and add the chicken (2 cups) and parsley (2 tablespoons). Stir and allow to sit for a minute or so to make sure the chicken gets warmed through.
- Serve hot garnished with extra fresh parsley.
Notes
- Omit black beans to make the stew Paleo or whole30 compliant.
- For a vegetarian or vegan version, replace chicken with extra vegetables and use vegetable broth instead of chicken broth.
- Add cayenne pepper with smoked paprika to introduce some spiciness.
- Freeze leftover stew in airtight containers for up to six months for meal prep convenience.
- If using raw chicken, poach it along with sweet potatoes in the stew, shred once cooked, and return to the pot.
- Serving the stew over grains like brown rice or quinoa can stretch the meal further.
- In a slow cooker, cook all ingredients except black beans, chicken, and parsley; add these last and heat through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1015mg | 42% |
| Potassium | 638mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 6727IU | 135% |
| Vitamin C | 18mg | 20% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
