Chicken, Sweet Potato, And Mushroom Stew

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, shredded
• 1 (8 ounce) package baby bella mushrooms, halved
• 1 chicken breast, cut into small pieces, or more to taste
• 5 sweet potatoes, quartered, or more to taste
• 4 cloves garlic, minced
• 3 cups chicken broth
• salt and ground black pepper to taste
• 1 (15 ounce) can kidney beans, drained and rinsed

1. Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
2. Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

olive oil, onion, carrots, baby bella mushrooms, chicken, sweet potatoes, garlic, chicken broth, salt, kidney beans

Taken from www.allrecipes.com/recipe/255256/chicken-sweet-potato-and-mushroom-stew/ (may not work)