- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, shredded
- 1 (8 ounce) package baby bella mushrooms, halved
- 1 chicken breast, cut into small pieces, or more to taste
- 5 sweet potatoes, quartered, or more to taste
- 4 cloves garlic, minced
- 3 cups chicken broth
- salt and ground black pepper to taste
- 1 (15 ounce) can kidney beans, drained and rinsed
- Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
- Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.
04/14/2018
recipepes.com
Chicken, Sweet Potato, and Mushroom Stew, recipe
PT15M
PT1H
5
455 calories
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