- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 2 Gardein Tuscan chicken breasts (without sauce)
- 3 cups chopped zucchini
- 1 cup finely chopped carrot
- 1/3 cup drained canned chopped green chiles
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 minced garlic cloves
- 1 (15.5-ounce) drained can Great Northern beans
- 1 and 3/4 cups vegan chicken broth (prepared from Not Chick'n bouillon)
- 1 cup chopped red, orange, and yellow Roasted Bell Peppers
- 4 teaspoons chopped fresh cilantro
2. Stir in the roasted bell peppers; cook, uncovered, for a final 10 minutes, stirring occasionally. Sprinkle with the cilantro.
Note: this is a great stew to make in advance - it will keep well in the fridge up to 2 days. Reheat over medium heat in a saucepan, but do sprinkle with the cilantro just before serving.
To round out the meal, add cooked couscous and these simple maple-roasted baby carrots: toss together 3 cups baby carrots, 2 tablespoons maple syrup, 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Arrange on a baking pan or baking sheet lined with aluminum foil, and bake at 425 degrees for 25 minutes.
4 servings (1 and 1/2 cups), Calories 262
Good, although a little bland; I would use both more oregano and cumin, and perhaps a drizzle of olive oil just before serving. I actually liked the stew better served directly over couscous, instead of with the couscous on the side, turning this into more of a tagine. Since the point was for the bell peppers to shine, I recommend doubling the amount; they get a bit lost under the flavor of the zucchini and beans. Incidentally, this is not unlike my Chicken Chili with Pesto, which I hadn't anticipated while preparing it.