Easy Chicken and Bean Stew

A hearty dinner ready in 30 minutes! Enjoy this tasty chicken and beans stew -- a delightful meal.


4 servings


1 tablespoon olive or canola oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1 pound bag)
1 1/2 cups diced cooked chicken
1 (14.5 ounce) can Italian-style stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (15 to 16 ounce) can cannellini beans, drained, rinsed
2 tablespoons chopped fresh basil leaves


In 12-inch nonstick skillet, heat oil over medium-high heat. Add stir-fry vegetables; cook 2 to 4 minutes, stirring frequently, until crisp-tender.

Stir in turkey, tomatoes, tomato sauce and beans. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes, until thoroughly heated. Sprinkle with basil.

Estimated Time

Preparation/Total Time: 30 minutes

Additional Information

Red kidney or navy beans are good substitutes for the cannellini beans--use what you have on hand.

Nutritional Information

1 Serving (1 Serving): Calories 330 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 640 mg; Total Carbohydrate 39 g (Dietary Fiber 8 g, Sugars 11 g), Protein 26 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat; Carbohydrate Choices: 2 1/2

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