Peasant Stew

This stew resembles a chili more than a stew, in my humble opinion. We really enjoyed it though.
Yield

6 servings
Ingredients

* 1 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 6 chicken thighs (about 1 1/2 pounds), skinned
* 1 cup chopped onion
* 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
* 1 (4.5-ounce) can chopped green chiles, undrained
* 1 (15-ounce) can pinto beans, rinsed and drained
* 1 (15-ounce) can kidney beans, rinsed and drained
* 1/4 cup minced fresh cilantro
* 1/4 cup reduced-fat sour cream

Preparation

Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.
Nutritional Information

Calories:214 (16% from fat)Fat:3.9g (sat 1.4g,mono 0.9g,poly 0.9g)Protein:21.5g
Carbohydrate:23.7g Fiber:6g Cholesterol:61mg Iron:3mg Sodium:773mg
Calcium:85mg

Cooking Light, AUGUST 2002