Chicken-White Bean Stew with Carrot, Bell Pepper, Dill & Cheese

Step 1

Wash, dry, trim, and seed bell peppers; small dice. Place in a medium bowl.

Step 2

Peel, halve, and small dice onions. Add to the bowl with the bell pepper along with the carrots.

Step 3

Preheat a large pot over medium heat.

Step 4

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 7-8 minutes.

Step 5

Meanwhile, drain and rinse beans. Set aside to drain further.

Step 6

Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces.

Step 7

Add beans, chicken, and broth to the pot; stir to combine the stew and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until veggies and beans are soft, about 10 minutes. Remove from heat.

Step 8

To serve, divide stew between bowls and top with cheese. Enjoy!