Ingredients
6
6 servings
- •1 teaspoon olive oil
- •1 onion, chopped
- •4 cloves garlic, minced
- •1 pound sweet potato, peeled and cubed
- •1 orange bell pepper, seeded and cubed
- •1 pound cooked chicken breast, cubed
- •1 (28 ounce) can diced tomatoes
- •2 cups water
- •1 teaspoon salt
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •1 teaspoon cocoa powder
- •0.25 teaspoon ground cinnamon
- •0.25 teaspoon red pepper flakes
- •1.5 tablespoons all-purpose flour
- •2 tablespoons water
- •1 cup frozen corn
- •1 (16 ounce) can kidney beans, rinsed and drained
- •0.5 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutritional Facts
Per 6 servings
- Calories: 361
- Carbohydrate: 44g
- Fat: 8g
- Fiber: 11g
- Protein: 29g
- Sugar: 9g
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