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| 2 |
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sweet potatoes, peeled and cubed |
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| 1 |
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medium onion, chopped |
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| 1 |
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red bell pepper, diced |
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| 2 |
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garlic cloves, minced |
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| 1 |
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jalapeño pepper, seeded and minced |
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| 2 cup |
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chopped cooked chicken breast (about 8 ounces) |
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| 1 cup |
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bottled salsa |
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| 1/2 tsp |
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ground cumin |
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| 8 cup |
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fat-free, less-sodium chicken broth |
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| 2 cup |
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cooked brown rice |
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| 1 |
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can black beans, (15 oz) drained |
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| 1/3 cup |
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creamy peanut butter |
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| Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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