Working Barn Stew Recipe
by Tracey Tee of Delight.com
It is Soup Weather. And stew, and chili and crock pot weather…and you won’t find a bigger fan of hot, delicious meals-in-a-bowl than me. I’ve been making this stew for years – 4 years in fact – when it was emailed to me by my dear, dear friend Carrie. I’ve modified it a bit over time to add a few more veggies for vitamins and more beans because I love beans. This is a perfect and EASY mid-week meal that will last a couple dinners or a few lunches. It’s also a great meal if you have last minute guests and don’t have time for anything fancy.
Working Barn Stew
If you want a yummy vegan dish, just leave out the chicken. It is wonderful either way!
2 tbl olive oil
4 boneless/skinless chicken breast halves, cut into 1in pieces (optional)
1 white onion, chopped
1 yellow pepper
1 red or orange pepper (whichever looks better!)
1 med yellow squash, chopped
1 tsp chopped garlic
2 14.5 oz cans of organic stewed tomatoes
1 15oz can black beans, drained
1 15oz can pinto beans, drained
1 16oz jar chipotle salsa
1 tbl + 1 tsp chili ancho powder
2 tbl ground cumin
salt & pepper to taste
Topping options: chedder cheese, sour cream, plain greek yogurt (my fave), Fritos (yummm) or cilantro.
Heat olive oil in a large pot and add onion, garlic, peppers and chicken. Sprinkle with salt, and cook until onions are translucent. Add tomatoes, beans, salsa, squash, chili ancho powder and cumin. Stir well, and let simmer partially covered for 30 minutes to 2 hours, stirring occasionally.
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Here are Tracey’s Picks for your Autumn Table:
France Olivewood Cheeseboard
What better way to serve cheese?
Pretty Table Place Settings
Super fun for casual gatherings
Use it as a pitcher OR a vase!
Delightful handmade serving pieces that go from oven to table.