1-Pot, 3-Bean Chicken Stew

For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don't use no-salt-added, beans, rinse to remove sodium.

• Calories: 365 Calories

Ingredients

• 1 bay leaf
• 1 cup dry red wine
• 1 cup thinly sliced carrots
• 1 cup sliced celery
• 1 tablespoon canola oil
• 1 large yellow onion, chopped
• 1 (15 ounce) can no salt-added kidney beans
• 1 tablespoon Italian herbs
• 1 ¾ pounds boneless, skinless chicken breast or thighs, cut in chunks
• 3 cups no-salt-added chopped tomatoes
• 1 (14.25 ounce) can fat-free, less-sodium chicken broth
• 1 (15 ounce) can no-salt-added black beans
• 1 (15 ounce) can no salt-added navy beans
• 1 cup smoked chicken breast, cubed
• 1 cup fresh Italian parsley, chopped
• 1 cup fresh cilantro, chopped

Recipe Instructions

Step 1

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.

Step 2

Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.