The second I saw this recipe, I knew I would love it.  I love every ingredient – black beans (oh, how I love them), chicken, red pepper, onion, garlic, cilantro – yes, please!  I could have kicked myself for not thinking of it on my own.  Not only is it delicious, but it is quickly thrown together and pretty darn healthy too.  All things I love in a dinner!  I made several adaptations from the original recipe, including significantly reducing the amount of chicken broth added.  I wanted a nice thick stew after all, not a vat of broth with some chunks floating in it.  I ended up with just the right consistency but you can certainly play with the amount of liquid to suit your own tastes.  I will be making this often!

Black Bean, Chicken and Red Pepper Stew
2 tbsp. olive oil, divided
2-3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped

In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat.  Add chicken pieces and cook, stirring, until browned and cooked through.  Transfer to a bowl with a slotted spoon and set aside.  Heat the remaining tablespoon of oil.  Add the onion to the pot and saute until tender, about 5 minutes.  Add the garlic and cook 1 minute more.  Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne.  Return the chicken to the pot.  Bring the mixture to a boil, then reduce the heat to a simmer.  Allow to simmer uncovered for 45 minutes.  When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.

Source: adapted from Kalyn’s Kitchen

  • Erin

    This looks like something we would love. I will have to try it soon!

  • So glad you liked it. BTW, I’m also interested in your post below about the residency announcements, because my nephews wife found out she will be going to Loma Linda Children’s Hospital for her residency that day. Our family was very excited at the news because they have twin four year olds and the grandparents were hoping they wouldn’t go too far away!

  • Sarah

    I’m making this soon! Looks delightful!

  • Fantastic photo! Had I photographed that soup it would NOT have looked half as good as yours does!

    Thanks for passing along the recipe it does sound good!

  • Oh, this looks heavenly! I’m going to have to try and sneak it in before spring comes. Although, it is snowing again, so maybe spring will never come. :(

  • Yum – I love black beans too and they go great with cumin! I was accidently logged in as my hubby above – oops!

  • I love every ingredient, too! I’ve actually been a little afraid of soups–probably because all the ones my mom made when I was growing up were awful, and she’s usually a fantastic cook–but I might take the plunge with this one.

  • mmhuynh

    Yum this looks super hearty and delicious! Soup sounds sooo good right now

  • Danielle

    oooh i love this kind of stuff. looks wonderful and simple too.

  • This sounds like it has the perfect amount of everything! It looks great!! :)

  • this is perfect for me…with about another cup of cilantro. golly, i love that stuff. :)
    great stew!!

  • Tom

    i think this one looks like a goer. i’ll have to get cooking :)



  • Oh man! My mouth is watering!

  • Danielle

    I made this today and it was wonderful. Only difference was, I added extra cayenne…because my allergies are bugging me and I needed something super sinus-clearing, haha. But it was really, really delicious.

  • applec

    Looks terrific. I know I’d die for that chocolate cake in the later post as well. Yum!

  • Thanks for posting this, I tried it and loved it. I will keep this on my remake menu. :)

  • This is amazing. My husband and I both love it :-)

  • Adam

    This is a great recipe. I loved it. It makes a lot (great for lunches).



  • Lorie

    Hi Annie,

    Would this freeze well? I think so, but this will be my first time making stew, so I want to be sure.


  • Annie

    Hi Lorie,
    Yes, I think it would freeze very well. Enjoy!
    :) Annie

  • I made this the other night and am having leftovers today for lunch. It’s so good that I didn’t want to share any of the leftovers with Eric, but I was nice and let him have some yesterday.

  • Lauren

    I just thought you might like to know that I was surfing the net today looking for recipes with ingredients that are in this recipe. I ended up making the stew for supper (with only minor changes: I used two fress red peppers chopped and sauted with the onions and garlic, and I doubled the cayenne because I didn’t use hot green chilies and wanted some kick to the stew). It was outstanding! (Note: I omitted salt and pepper because there is plenty of sodium in the canned beans and I had so much cayenne.)

  • Sheila

    I made this last night for some friends and snuck out a bowl for myself before handing it over. It was very delicious if I do say so myself. I left out the cayenne pepper only because I did not have any, but it was great that way….and maybe not so hard on the stomach. Sour cream would be good on it….:)