Winter is the best time of year to enjoy a great big pot of hearty bean stew! For a special time of year, our friend Kate Vaynshteyn put together something really, really special.
This brand-new recipe for her black bean sweet potato chicken stew is the total package for a winter recipe: hearty, warm, delicious, and filling. The cherry on top? It is so easy to make!
This black bean stew is comprised of very simple ingredients (many of which you may already have around the house) that all come together to create something with deep and wonderful flavors.
All you need is some chicken breasts, sweet potato, tomatoes, chicken broth, spices, and a few other veggies and you are ready to prepare a fabulous winter meal. The flavors, herbs, and spices help give this stew not only a great flavor but also a wonderful aroma to help fill your home with! Ready in just under 1 hour, everyone will guess from the smell that this is a stew you have been working on all day long.
This is a perfect Sunday dinner recipe to prepare for your family! Making enough for 4 large servings or 6 smaller-sized ones, you can always double-up this recipe to make sure you have extras. You may want to too, because this also makes for great leftovers!
Be sure to serve this up with some crusty bread and butter so you can soak up every little bit of tasty broth left in the bottom of the bowl.
Black Bean Sweet Potato Chicken Stew
- 2 chicken breasts
- Salt and pepper, to taste
- 2 Tbsp. olive oil, divided
- 1 yellow onion, diced
- 2 celery stalks, diced
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- ½ tsp. paprika (or use chili powder or cayenne pepper for spice!)
- ½ tsp. dried oregano
- 3 cups chicken broth
- 1 14-oz can diced tomatoes
- 1 large sweet potato, chopped into ½ inch pieces (about 12 oz, or 2-2.5 cups chopped sweet potato)
- 2 15.4oz jar Randall Beans Black Beans, drained and rinsed
- ½ cup fresh parsley leaves, finely diced (from ½ - 1 bunch)
- Season the chicken generously with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil. Carefully place the chicken in the preheated skillet and allow to cook on high heat undisturbed for 5 minutes, or until nicely browned. Flip the chicken and allow to cook for 5 more minutes.
- Move the chicken to one side of the skillet and lower the heat to medium. Add the remaining olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
- Add the garlic powder, ground cumin, paprika, and dried oregano and season with a pinch of salt and pepper. Continue to sauté for another 3 minutes.
- Carefully transfer the chicken breasts, onion, and celery to a 4-5-quart soup pot. Add 3 cups of chicken stock and canned diced tomatoes (with the liquid). Cover and bring to a boil, then reduce the heat to simmer for 10 minutes.
- Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
- Add the shredded chicken back in, along with the diced sweet potato and black beans. Stir, bring to a boil, and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
- Stir in fresh parsley, season with additional salt and pepper, if desired, and remove from heat.
Craving more recipes to help keep you full, warm, and happy all winter long? Some delicious bean soups and stews are what you need! Grab a copy of our FREE Sensational Soups & Stews Cookbook. This collection is loaded with Randall Beans original recipes of classic and new twists on the bean soups you love.