Servings: variesPrep Time: 10 minutes Cook Time: all day simmer
5 cups black beans, cooked
2 cups chicken, cooked and shredded
2 cups fresh or thawed frozen corn kernels
1 cup sliced bell peppers
1 quart canned tomatoes
4 teaspoons chipotle chili powder
2 tablespoons minced dried onions
2 tablespoon crushed red pepper flakes
1 tablespoon seasoned salt
1 teaspoon garlic powder
4 teaspoons lime juice
Put everything in a big pot and heat it up. You’ll need some additional liquid to make the stew. I included all the liquid from the quart of tomatoes. I also included a small amount of cooking liquid from the beans, but not much, maybe about a cup. I added about 6 cups of water. This doesn’t have to be exact, just add enough liquid to get to a stew-like consistency.
I used a big cast iron kettle. You could also simmer this all day in a crock pot.
Categories: Beans, Crock Pot, Main Dish, One Dish Meal, Other Soups & Stews, Poultry, Soups & Stews
Submitted by: suzanne-mcminn on August 2, 2010
Talk about good stuff! I made this last winter and am getting a craving for it again. Didn’t have the chipotle chile powder so I substituted two chiles (minced) from a can of chipotle peppers in adobo sauce and also added two teaspoons of the sauce. A little spicey but you can always cut down on the peppers and sauce or the chile powder. Next time I’ll make enough to put a few meals in the freezer. Give this one five stars.
On August 3, 2010 at 8:00 am
i just made a super simple version of this today
– leftover rotisserie chicken from sams club
– frozen corn from the summer garden
– 3 cans drained blk beans
-2 cans chicken broth
-chopped spring onions
-i jar of walmart brand lime garlic salsa
put all in crockpot and cooked all day. hit it for a few seconds with the stick blender. add a dollip of sour cream and YUM!!
On January 16, 2011 at 5:51 pm