Chicken, Sweet Potato, and Mushroom Stew

I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 559 Calories

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, shredded
• salt and ground black pepper to taste
• 3 cups chicken broth
• 4 cloves garlic, minced
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (8 ounce) package baby bella mushrooms, halved
• 1 chicken breast, cut into small pieces, or more to taste
• 5 sweet potatoes, quartered, or more to taste

Recipe Instructions

Step 1

Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.

Step 2

Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.