Peasant Stew

• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground 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 jalapeno 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

1. Combine cumin, salt, and pepper; sprinkle over chicken.
2. 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.
3. 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.
4. This recipe has been retested for
5. , 2012
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7. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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ground cumin, salt, freshly ground black pepper, chicken, onion, tomatoes, green chiles, pinto beans, kidney beans, fresh cilantro, sour cream

Taken from www.myrecipes.com/recipe/peasant-stew (may not work)