Chicken Red Bean Creole

September 18, 2013

Makes 6 main dish servings (1 ½ cups per serving)

1 ½ pounds boneless chicken breast, cut into 1-inch strips

1 can (14.5 ounces) no salt added diced tomatoes, do not drain

1 cup chili sauce

1 ½ cups green bell pepper, chopped (~ 1 large pepper)

½ cup celery, chopped (~ 1 ¼ stalks)

¼ cup white onion, chopped

2 cloves garlic, minced (or ¼ teaspoon garlic powder)

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley flakes)

¼ teaspoon crushed red pepper

1 cup no salt added chicken stock

2 cups cooked red kidney beans, cooked without salt

  1. Spray a stockpot with nonstick cooking spray.
  2. Preheat stockpot over high heat.
  3. Cook chicken strips in hot stockpot, stirring, for 3-5 minutes or until strips are no longer pink.
  4. Reduce heat. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, red pepper and chicken stock.
  5. Increase heat and bring to a boil.
  6. Add small red beans. Reduce heat and simmer, covered, for 10 minutes.
  7. Serving suggestion—serve over rice or pasta.
Posted in: Beans & Meat, Beans & Poultry, Low Sodium, Recipes