Megan went grocery shopping with me today. First stop, Costco. She really, really needs the $4000 massage chair that they have this month. Then on the way to Target, she let me know that she wants to broaden her shopping horizons. She’s getting tired of just shopping at Justice. She wants to shop the entire mall. THANK GOODNESS she can’t fit into the clothes in most of the mall stores yet. I have a few more years. But I have a feeling that her expectations are going to be through the roof tomorrow when she watches the Grammy’s she recorded and sees Carrie Underwood’s light up dress.
This stew is great alone, with chips or with tortillas. You can top with cheese or sour cream.
2 cups Dried Pinto Beans, rinsed
3 cups Salsa
1/4 cup Canned Chopped Chipotle Chiles in Adobo Sauce
1/4 cup Flour
2 cups Water
3 pounds Chicken Breasts
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 medium Red Onion, sliced
1 Red Bell Pepper, sliced (ribs and seeds removed)
1/2 cup Cilantro, chopped
Mix beans, salsa, chiles, flour and water in slow cooker. Season chicken with salt and pepper; arrange on top of beans. Place onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Shred chicken into large pieces and return to stew. Serve topped cilantro.
Adapted from Martha Stewart
Total Fat 9.0g
Total Carbohydrates 27.7g
Dietary Fiber 6.5g
Nutrition Grade A