Name: Chicken-White Bean Stew with Carrot, Bell Pepper, Dill & Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 2129 ml chicken or vegetable broth; 3 green bell peppers; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 1 ½ (283 g) bags shredded carrots; 1 ½ cups shredded cheese, Mexican blend; 3 medium yellow onions; dill, dried; extra virgin olive oil; garlic powder; salt

Chicken-White Bean Stew with Carrot, Bell Pepper, Dill & CheeseChicken-White Bean Stew with Carrot, Bell Pepper, Dill & Cheese — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

2129 ml chicken or vegetable broth

3 green bell peppers

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

1 ½ (283 g) bags shredded carrots

1 ½ cups shredded cheese, Mexican blend

3 medium yellow onions

dill, dried

extra virgin olive oil

garlic powder

salt

Instructions

Wash, dry, trim, and seed bell peppers; small dice. Place in a medium bowl.

Peel, halve, and small dice onions. Add to the bowl with the bell pepper along with the carrots.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, drain and rinse beans. Set aside to drain further.

Place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces.

Add beans, chicken, and broth to the pot; stir to combine the stew and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until veggies and beans are soft, about 10 minutes. Remove from heat.

To serve, divide stew between bowls and top with cheese. Enjoy!

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