Chile chicken and bean guisado

If you are looking for a weeknight dinner that packs a punch, this Mexican-inspired stew is your new go-to. Combining ground chicken with buttery white beans in a vibrant tomato pan sauce, this dish mimics the bold flavors of chorizo with a clever blend of vinegar, Mexican oregano, and a touch of warming cinnamon.

The real secret to this recipe is the ancho chile powder, which provides a deep, smoky, and slightly fruity profile. While ancho is the gold standard here, any quality chile powder will work wonders. This hearty, one-pot meal comes together in just over 30 minutes, making it an ideal choice for busy schedules. As reported by 205focus.com, you can even toss in leftover greens to clean out your fridge, or enjoy the stew on its own—it is even better the next day served in breakfast tacos with scrambled eggs.

Quick Details

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• 2 tablespoons vegetable oil (avocado oil preferred)
• 1/2 white onion, diced
• 1 pound ground chicken
• Kosher salt (such as Diamond Crystal)
• 3 garlic cloves, minced
• 2 tablespoons white vinegar
• 2 teaspoons ground chile powder (preferably ancho or chipotle)
• 2 teaspoons dried oregano (preferably Mexican)
• 1/2 teaspoon ground cinnamon
• 2 (15-ounce) cans white beans (lima or great Northern), drained and rinsed
• 2 cups low-sodium chicken broth or water
• 2 Roma tomatoes, diced
• 5 ounces baby spinach or baby arugula (optional)
• Optional sides: Fresh corn or flour tortillas, salsa roja, minced cilantro, and onion

Instructions

1. Heat oil in a large Dutch oven over medium-high. Add the onion and sauté for about 3 minutes until fragrant and translucent.
2. Add the ground chicken and 1 teaspoon of salt, breaking the meat apart with a wooden spoon. Cook for 3 to 5 minutes until browned.
3. Stir in the garlic, vinegar, chile powder, oregano, and cinnamon. Sauté for another 2 minutes until the garlic is fragrant.
4. Pour in the beans, broth, and tomatoes. Bring to a boil, then lower the heat and simmer uncovered for 10 minutes until the tomatoes soften.
5. If using greens, fold them in and cook for 3 minutes until wilted. Adjust seasoning with salt to taste and serve warm with your favorite tortillas, salsa, and fresh garnishes.