Savory Tomato Pork or Chicken Stew
1 pound boneless Pork Tenderline or Chicken Breast cut in 1" pieces
1 tablespoon coconut oil
1 large onion chopped
1 large red sweet pepper, seeded & chopped
2 cloves garlic, minced
1 1/2 teaspoon sea salt
3 1/2+ teaspoons chili powder
3 teaspoons+ ground cumin
3 teaspoons Worcestershire Sauce (Note:Worcestershire contains sugar)
1 tablespoon Italian seasoning
One 14 oz. can reduced-sodium chicken broth
One 14 1/2 oz. can stewed tomatoes, undrained (sugar free)
12 oz. (1 1/2 cups) winter squash, peeled, seeded & cut into 1/2" pieces
1 yellow (summer) squash
1 can black beans
1 teaspoon xanthan gum to thicken (cornstarch may be substituted, but more may be needed)
ONE Brown meat in hot oil over medium heat for 10 min. +/- until meat is no longer pink, stirring occasionally. Transfer meat to a small bowl using a slotted spoon to drain oil/fat.
TWO Add onion, sweet pepper & garlic to the same pan; cook 5 to 10 minutes until tender, stirring occasionally. Stir in seasonings and stir fry for another minute.
THREE Add chicken broth, undrained tomatoes and squashes. Cover and simmer 15 min. +/- until squashes are tender, stirring occasionally.
FOUR Stir in meat and black beans.
FIVE Place xanthan gum in small dish or cup. Gradually add some broth from the stew, stirring constantly to keep as smooth as possible. When mixture is liquid, add to stew. Cook on low until stew is thickened but moist.
This is a colorful, appetizing dish served over cooked Kasha, brown rice or wild rice.