• 5 ounces boneless, skinless chicken breasts, or turkey breast, cut into 3/4 inch pieces
• 5 ounces smoked ham, cut into 3/4 inch pieces
• 1 tsp. vegetable oil
• 2/3 cup onions, chopped
• 1/2 cup sliced celery
• 3/4 tsp. garlic, crushed
• 2-1/4 cups canned whole tomatoes, undrained, coarsely chopped, low-sodium
• 1-1/4 lbs. canned black beans, rinsed, drained
• 3/4 tsp. dried sage leaves
• 1/4 tsp. dried oregano leaves
• 1/8 tsp. ground cumin
• 3/4 tsp. orange zest
• 1-1/3 cups chopped kale
• 1-1/2 cups cooked rice, hot

Cook chicken and ham in oil over medium heat in a large Dutch oven until chicken is cooked through, 5-8 minutes; remove from pan. Add onions, celery, and garlic to Dutch oven; sauté until tender, about 5 minutes. Return meat to Dutch oven; add tomatoes, beans, sage, oregano, cumin, and orange rind; heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 10 minutes. Stir in kale; simmer, covered, 10 minutes. Season to taste with salt and pepper. Serve over rice.

Note: You can make this stew 2-3 days in advance; refrigerate, covered.

Courtesy American Dry Bean Board.

Per serving: calories 408, fat 8.1g, 18% calories from fat, cholesterol 55mg, protein 30.7g, carbohydrates 53.5g, fiber 12.4g, sugar 10.6g, sodium 398mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 3.0, Lean meat: 1.1, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 1.5

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