Sweet Potato, White Bean, and Chicken Stew
Published: February 9, 2011
This easy, hearty stew is full of healthy fiber (thanks to the beans) and lean protein (courtesy of the chicken and the beans again), and is spiked with the sweet heat of chili powder and cumin. Top with the listed garnishes if you so desire and feel free to add shredded cheese, sour cream or fresh salsa.
Also, should a cup of this chili-esque stew happen to be poured over some tortilla chips and then topped with shredded aged cheddar and popped under the broiler and then topped with more onions, cilantro, and avocado, it would not be the worst thing ever to happen. Just so you know.
Ingredients (prices may vary)
1 tablespoon extra virgin olive oil pantry
1 medium onion, diced (reserve a few pinches for garnish) $0.50
3 cloves garlic, chopped pantry
1 medium sweet potato, scrubbed and diced $0.50
2 boneless, skinless chicken breasts, chopped into bite-sized pieces $5
2 15-oz. cans white (cannellini or great northern) beans, rinsed and drained $2.50
1 teaspoon ancho chili powder $1.50 for 1 oz.
1/2 teaspoon ground cumin $1.50 for 1 oz.
salt and pepper to taste pantry
Total Cost of Ingredients $10
Heat olive oil in a large pot over medium heat. Add onion and cook for 2-3 minutes or until translucent. Add garlic, sweet potato, chicken, beans, cumin, and chili powder. Stir well and add water to cover (about 3 cups). Cover pot and cook for 18-20 minutes, or until sweet potato is soft and chicken has cooked through.
Serve, garnished with the reserved onion, plus cilantro and/or avocado if desired.