What’s for Dinner?
Working Barn Stew
Another delightful fall recipe…
If you want a yummy vegan dish, just leave out the chicken. It is wonderful either way!
2 tbl olive oil
4 boneless/skinless chicken breast halves, cut into 1in pieces (optional)
1 white onion, chopped
1 yellow pepper
1 red/orange pepper (whichever looks better!)
1 med yellow squash, chopped
1 tsp chopped garlic
2 14.5 oz cans of organic stewed tomatoes
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 16 oz jar chipotle salsa
1 tbl + 1 tsp chili ancho powder
2 tbl ground cumin
salt and pepper to taste
Topping options: cheddar cheese, sour cream, plain Greek yogurt, Fritos or cilantro
Heat olive oil in a large pot and add onion, garlic, peppers and chicken. Sprinkle with salt, and cool until onions are translucent. Add tomatoes, beans, salsa, squash, chili ancho powder and cumin. Stir well, and let simmer partially covered for 30 minutes to 2 hours, stirring occasionally.