Рецепт Crock Pot Pinto Bean Chicken Chili Stew
Yummy crock pot chicken chili stew with pinto beans, potatoes, corn, spices and topped with feta cheese. Easy prep and so delicious!
Today is my Sisters Birthday and it’s Mystery Dish day! This means it’s a perfect day to share a delicious, warm chicken chili stew, right?!
I love my crock pot. I happen to currently have two. You can never have too many slow cookers, right?! When I saw Zainab from Blahnik Baker‘s ingredients for this month’s Mystery Dish, I knew stew was in the works. Her ingredients?
Sesame seedsGreen chilesGreen tea or matcha powder
- Cardamom
- Ginger
- Feta cheese
- Lamb
- Pinto beans
- White wine
- Prickly pear cactus
- Apples
I gotta be honest, some of these ingredients tripped me up. Matcha powder? Cardamom? Prickly Pear? Not in my usual repretoire. I really really wanted to get creative and make some awesome prickly pear something-or-other, but when it came down to it, I totally chickened out.
But that’s okay because this stew was really good. I’m pretty sure my family appreciated it more than some prickly pear something-or-other anyway. The tender chicken, hearty potatoes, corn and beans really made this a comforting meal. Especially since the weather is cooling down over here. Nothing like coming home to a crock pot full of chicken chili stew!
Crock Pot Pinto Bean Chicken Chili Stew Total time 8 hours 15 mins Author: Jen Nikolaus Serves: about 8 Ingredients
1 Tbsp. olive oil 1 onion, chopped 1 orange bell pepper, chopped (or your favorite color pepper) 2 garlic cloves, minced 2 Tbsp. chili poweder ½ tsp. ground cumin 4 boneless, skinless chicken breasts 2 pounds white potatoes, diced 2 (14-oz) cans rinsed and drained pinto beans 1 (14-oz) can corn, drained 1 (14.5-oz) can crushed tomatoes, undrained 1 (4.5-oz) chopped green chilies 1 tsp. salt (or more, if needed) 1½ cups water feta cheese, crumbled Instructions
In a skillet, heat olive oil over medium-high heat. Add in onion, bell pepper and garlic. When softened, add chili powder and cumin. Stir together and set aside. Place chicken in the bottom of the slow cooker. Add diced potatoes on top of chicken. Add pinto beans, corn, tomatoes, chilies, and sprinkle with salt. Now add cooked onion/pepper mixture on top. Pour 1½ cups water over the top. Cover and cook for 8 hours on LOW. Ladle into bowls and sprinkle with feta cheese. Enjoy! 3.2.2807
Check out what my other Mystery Dish peeps made this month:
Green Chile Chicken Soup – Chez CateyLou
Crockpot Chicken Chilli Stew – Yummy Healthy Easy
Spiced Apple Crisp – I Want Crazy
Kale Salad with Sesame-Lime Dressing – The Pajama Chef
Spiced Mini Skillet Apple Crisp – Culinary Couture
Pan Seared Pork Chops with Spicy Apple Chutney – Flavor the Moments
Matcha Swirl Cheesecake – Baking a Moment
Green Chile Cheese Pinwheels – I Dig Pinterest.
Baked Apple Donuts with Cardamom Cream Cheese Glaze – Joyful Healthy Easy
Vegan Gluten-Free Ginger Walnut Apple Pie Bars – The Sweet-Tooth Life
Apple Feta Salad with Toasted Sesame Seeds – The Well Floured Kitchen
Apple Cardamon Crisp – Blahnik Baker
If you liked this recipe, you’ll love these ones too:
Crock Pot Teriyaki Chicken
Baked Chicken Strips with Creamy Parmesan Dip
Easy Baked Italian Chicken, Potatoes & Green Beans