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Servings: 6

Total Time: 50 minutes

  • 1 tsp olive oil
  • 1 onion
  • 4 clove garlic
  • 1 pound sweet potato
  • 1 orange bell pepper
  • 1 pound chicken breast
  • 1 can diced tomatoes
  • 2 cup water
  • 1 tsp salt
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp cocoa powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red pepper flakes
  • 1 1/2 Tbsp all-purpose flour
  • 2 Tbsp water
  • 1 cup frozen corn
  • 1 can Bush's kidney beans

This stew has all the warmth and flavor of your favorite winter meals. Plus, it's a healthier alternative to traditional beef and potato stews. 

Preparation Notes

Peel and cube sweet potatoes, seed and cube bell pepper. Chop onion and mince garlic. Cook and cube chicken breast. Drain and rinse beans.


  1. Heat olive oil in a large pot over medium heat.
  2. Stir in onion and garlic.
  3. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  4. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water.
  5. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes.
  6. Increase heat to medium-high and bring to a boil.
  7. Dissolve flour in 2 tablespoons water and stir in to boiling stew.
  8. Reduce heat to medium-low.
  9. Cover and simmer until the potatoes are tender but not mushy, 10 to 20 minutes.
  10. Stir the stew occasionally to keep it from sticking.
  11. Once the potatoes are done, Stir in corn and kidney beans.
  12. Cook a few minutes until hot, then stir in cilantro before serving.


361 calories; 8 g total fat; 2 g saturated fat; 876 mg sodium; 44 g carbohydrate; 11 g fiber; 29 g protein

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