Black Bean Chicken Stew OAMC

• bag sliced red green and yellow peppers1
• onion, sliced↗1
• garlic cloves, minced (1 tablespoon)↗3
• olive oil↗1 teaspoon
• chili powder↗1 teaspoon
• cumin↗1⁄2 teaspoon
• cans black beans, drained↗2
• cans crushed tomatoes↗2
• cans corn↗2
• cups cooked chicken, torn in bite size pieces↗3 1⁄2 cups

Step-by-step instructions

1. 1

   In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.

2. 2

   Add the beans and tomatoes and simmer for 15 minutes.

3. 3

   Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.

4. 4

   To serve: Thaw first, then heat up until simmering.

5. 5

   If serving immediately, add chicken and corn at the same time as tomatoes and beans.