Chicken , Vegetable, and Black Bean Chili Stew

Ingredients

• 2-4 chicken breasts, diced
• 1 big white onion, diced (about 2 cups)
• 3 garlic cloves
• cooking oil
• 3-4 cups canned tomatoes (about 2 to 3 cans, I like ones that are spicy, if available)
• 1 cup zucchini, diced
• 1 cup green pepper, diced
• 1 cup red pepper, diced
• 1 cup corn (I've used canned or frozen)
• 2 teaspoons cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoons mrs dash southwest dried chipotle powder (or I've just added some chipotle peppers)
• 2 bay leaves
• 2 tablespoons buffalo wing sauce
• 1 (14 ounce) can refried beans (with chilies if you can get them)
• 1 (14 ounce) can black beans, drained
• 1/2 cup diced canned green chilies or jalapeno
• sour cream, and
• cilantro (to garnish)

Directions

1. 1

   put cooking oil (I use canola) in the bottom of a dutch oven and cook up the chicken, onion, and garlic so that the onion is soft.

2. 2

   add in canned tomatoes, zucchini, peppers, corn, and spices, including the hot sauce (I sometimes also add a 1/2 cup of salsa if there's some hanging around the fridge) and bring to a boil.

3. 3

   turn down to med. heat and open up the refried beans and slowly incorporate little by little - it really thickens it up and is yummy! (depending on how much liquid you have from the veggies and tomatoes, you can just add half a can to try it).

4. 4

   let cook for about half an hour, with the lid on, then add in the black beans and chilies or jalapenos.

5. 5

   cook for about another 10 minutes with the lid off.

6. 6

   serve up and enjoy!