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