Winter Squash, Chicken, and Red Bean Stew
Cuisine: Southwestern
Author: Anita Edge
Prep time: 20 mins
Cook time: 10 hours
Total time: 10 hours 20 mins
A hearty, nutritious stew with perfectly balanced seasonings
Ingredients
  • 2 15-oz cans low-salt red beans, rinsed and drained
  • 4 cups peeled, diced winter squash (acorn, butternut, etc - about 1½ acorn squash)
  • 8 oz boneless chicken breast, cut into bite-sized pieces
  • 8 oz boneless chicken thighs, cut into bite-sized pieces
  • 2 14-oz cans chicken broth
  • 2 large red or orange bell peppers
  • 1 14.5-oz diced tomatoes
  • 1 10-oz can tomatoes and green chiles
  • ½ cup diced green chiles
  • 1 tbsp Cajun seasoning (favorite recipe here)
  • 2 cloves garlic, pressed
  • optional: 2 tbsp creamy peanut butter
Instructions
  1. In a 5 or 6 quart slow cooker, combine all ingredients except peanut butter.
  2. Cover, and cook on low for 10-12 hour or on high for 5-6 hours.
  3. If desired, blend in peanut butter and serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/stews/winter-squash-chicken-and-red-bean-stew/