I found a similar recipe many years ago in a Homelife Magazine. Making some changes of my own has produced one of our favorite stews. It’s easy enough to make for a great weekday dinner. My husband and kids love it and always ask for more. I like to serve it with a salad and crusty bread.
I usually make more than we can eat at one meal. It makes great leftovers, and I can freeze some to use on a night I don’t have time to cook.
1 small onion, diced
1 teaspoon minced garlic
1 ½ teaspoons chili powder
½ teaspoon ground cumin
15 oz can red kidney beans, drained
15 oz can black beans, drained
15 oz can crushed tomatoes
1 ½ cups frozen white peg corn
2 ½ cups cooked chicken, cubed (can use rotisserie chicken)
1) Saute onion and garlic in 2 tablespoons vegetable oil until soft.
2) Add chili powder and cumin. Stir and cook for 1 minute.
3) Add beans, tomatoes and corn. Bring to boil.
4) Reduce heat to medium low and cook for 20 minutes. If stew becomes too thick, you can add more crushed tomatoes or chicken broth.
5) Add cooked chicken and heat through♦.
6) Fresh cilantro on top adds color and flavor.
♦I have learned a secret about cooking chicken that will be used in recipes that do not need the chicken stock. Boil the water first, and then put in the chicken to cook. This keeps all the flavor in the chicken rather than in the water.