Beenzen Buzzard Stew

• 1 cup bell pepper, chopped
• 1/2 cup onion, roughly chopped
• 20 inches celery ribs, cut in 1/2 ' slices
• 2 cups zucchini, cubed
• 1 lb chicken breast, in bite-sized pieces
• 2 cups green beans
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 (15 ounce) can butter beans
• 2 (15 ounce) cans white beans
• 1 tablespoon chili powder
• 1 teaspoon seasoning salt

1. Saute cut- up chicken, onion, peppers and celery in 4 qt saucepan or soup pot with olive oil until celery is soft.
2. Add zucchini and green beans.
3. Drain white beans and add to pot. Add Butter Beans without draining.
4. Add chicken stock and seasonings.
5. Bring to just to a boil, turn down heat and simmer 30-60 minutes until chicken is completely cooked.

bell pepper, onion, celery, zucchini, chicken breast, green beans, chicken broth, olive oil, butter beans, white beans, chili powder, salt

Taken from www.food.com/recipe/beenzen-buzzard-stew-536499 (may not work)