1-Pot, 3-Bean Chicken Stew

Ingredients

• 1 tablespoon canola oil
• 1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
• 1 large yellow onion, chopped
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• 3 cups no-salt-added chopped tomatoes
• 1 (14.25 ounce) can fat-free, less-sodium chicken broth
• 1 (15 ounce) can no-salt-added black beans
• 1 (15 ounce) can no salt-added navy beans
• 1 (15 ounce) can no salt-added kidney beans
• 1 cup dry red wine
• 1 bay leaf
• 1 tablespoon Italian herbs
• 1 cup smoked chicken breast, cubed
• 1 cup fresh Italian parsley, chopped
• 1 cup fresh cilantro, chopped

Directions

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.

Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.