Savory Chicken and Kidney Bean Stew

This high-protein, one-pot meal combines lean chicken thighs with fiber-rich kidney beans to keep you full and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (11 servings), not per serving.

• 1 can (15 ounces) low-sodium kidney beans, drained and rinsed · 839 kcal in the whole recipe
• 1 clove garlic, crushed · 5 kcal in the whole recipe
• 1 medium onion, diced · 47 kcal in the whole recipe
• 5 chicken thighs, boneless and skinless, diced · 1178 kcal in the whole recipe
• 1 can (8 ounces) low-sodium tomato sauce · 58 kcal in the whole recipe
• 1/4 cup vinegar · 13 kcal in the whole recipe
• 1 teaspoon sugar · 16 kcal in the whole recipe
• Salt and pepper to taste (optional)

Method

1. Prepare your ingredients by draining and rinsing the kidney beans, crushing the garlic, and dicing the onion and chicken thighs.

   

2. In a large pot over medium heat, cook the diced chicken thighs until they are lightly browned on the outside, about 5 minutes.

   

3. Stir in the tomato sauce, vinegar, onion, garlic, sugar, salt, and pepper. Bring to a simmer, cover, and cook for 30 to 40 minutes until the chicken is tender.

   

4. Add the rinsed kidney beans and simmer uncovered for another 5 to 10 minutes until the sauce thickens slightly and the beans are heated through.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.