Southwestern chicken and Black Bean Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 362.7
  • Total Fat: 19.2 g
  • Cholesterol: 62.5 mg
  • Sodium: 656.8 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 7.5 g
  • Protein: 22.1 g

View full nutritional breakdown of Southwestern chicken and Black Bean Stew calories by ingredient

Number of Servings: 8


    4 Slices Bacon, Cooked
    8 boneless skinless chicken thighs
    1/2 cup olive oil
    2 Lg Onions
    1 C red bell pepper sliced(about 2 lg)
    4 cloves garlic
    2 1/2 T chili powder
    2 Chipotle Peppers in Adobo
    1 T cumin
    12 oz dark beer or stout
    3 C dried black beans
    4 C Chicken Broth
    1/2 C Cilantro


Makes 8 servings

Rinse black beans. Put in a pot covered with water(2 inches above beans), once boiling reduce heat to low and simmer 1 hour. Preheat the oven to 400 degrees. Place the chicken thighs on foil-lined baking sheets and season with salt and pepper. Cover the chicken with foil and bake for 30 to 40 minutes or until it reaches 165 degrees on an instant-read thermometer. While Chicken i

Put olive oil in the pot and place over medium heat. Add onions and bell peppers, and season well with salt; cook, stirring often, until the onion softens and browns slightly, about 10 to 15 minutes. Add the garlic, chili powder and cumin and cook, stirring, for about 2 to 3 minutes. Raise the heat to high and add the beer, beans, whole chipotles (if using) and chicken broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
Chop the chicken into 1-inch chunks. Add to the stew along with the bacon, lime juice and cilantro. Season to taste with salt and pepper. If using dried chipotles, remove and discard.

Ladle into bowls and top with sour cream/cilantro/tortilla chips/lime or whatever you prefer!

Number of Servings: 8

Recipe submitted by SparkPeople user MELANIEPDX.