Description
This hearty and spicy stew combines ground chicken, beans, and tomatoes, perfect for a quick weeknight dinner!
Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 pound ground chicken
- 1/4 cup diced white onion
- 1 carrot, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon ground smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt, preferably kosher
- 1/2 cup chicken broth or stock
- 1/4 cup canned tomato sauce (not spaghetti sauce)
- 1 cup canned petite diced tomatoes, drained
- 1 cup canned black beans, drained and rinsed
- 2 – 4 tablespoons hot sauce, to taste
- 2 tablespoons ranch dressing
- 1/2 cup shredded cheddar cheese
- 1 green onion, sliced
Instructions
- In a Dutch oven or large pot, heat the oil until hot. Add the chicken, onion, and carrot. Cook until chicken is brown, about 5-8 minutes. Drain any grease, if necessary.
- Add the garlic, chili powder, paprika, cumin, and salt then cook for 1 minute.
- Stir in the broth, scraping up any brown bits on the bottom of the pot then stir in the tomato sauce, tomatoes, and beans. Bring to a boil then turn down to a simmer and cook for 10-15 minutes until it starts to thicken.
- Stir in the hot sauce, ranch, and cheese until cheese has melted. Simmer for another 10 minutes. Right before serving, garnish each bowl with green onion.
Notes
- This stew pairs well with crusty bread or over rice.
- Adjust the hot sauce to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl