Chicken And Bean Stew


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Chicken And Bean Stew

(Photography: Erik Putz. Food styling: Ashley Denton. Prop styling: Rayna Schwartz.)

Chatelaine Triple Tested


  • 1 tbsp canola oil

  • 2 skinless, boneless chicken breasts, cut into 1/2-in. cubes

  • 1 onion, diced

  • 2 bay leaves

  • 1 garlic cloves, minced

  • 2 sweet potatoes, cut into 1/2-in. cubes

  • 2 398-mL cans navy beans, drained and rinsed

  • 1 1/2 cups no-salt chicken broth

  • 1 tsp poultry seasoning

  • 1/2 tsp pepper

  • 6 cups baby spinach


  • HEAT oil in a large pot over medium, then add chicken. Cook, stirring occasionally, until lightly golden, about 3 min. Add onion, bay leaves and garlic. Cook, stirring occasionally, until softened, about 5 min. Stir in sweet potatoes, beans, broth, seasoning and  pepper.  Boil, then reduce heat to medium-low. Simmer, covered, until sweet potatoes are tender, about 8 min. Remove bay leaves. Stir in spinach and cook 1 min.

Nutrition (per serving)

Calories 454, Protein 40g, Carbohydrates 61g, Fat 6g, Fibre 14g, Sodium 844mg.
Excellent source of Vitamin A.

Get more of our best stew recipes