My friend Cherri recently had a double knee replacement.  So I cooked and froze several meals to ease her husband’s dinner prep!  She loved this Gumbo, so I post this in Cherri’s honor.  PS…she is healing magnificently…strong woman!

Breast meat from 1 rotisserie chicken, chopped
2 Tbs olive oil
1 medium red pepper, diced
1/2 large sweet onion, chopped
2 garlic cloves, minced
1 t chili powder
1/2 Tbs ground cumin
1/2 t ground coriander
1 15 oz cans black beans, rinsed, and drained
16 oz can diced Italian tomatoes, not drained
3/4 cup beer

Heat olive oil in large stock pot over medium heat.
Add red peppers, onion, and garlic, and sauté 5 minutes, stirring constantly.
Add chili powder, cumin, and coriander, and cook 1 minute.
Stir in beans, tomatoes, and beer.
Bring to a boil.
Lower heat to medium and simmer 15 minutes, uncovered, stirring often.
Reduce heat to low,
Add cut up chicken.
Cook another 10 minutes, until chicken is heated throughout.

Serves 6.

You will need:

2 cups low fat, low sodium chicken broth
1 1/2 cups frozen lima beans
1 1/2 cup frozen yellow corn
14 oz can diced tomatoes
10 oz can Rotel
1 Tbs Worcestershire sauce
Breast meat of 1 roasted chicken, chopped
1 cup pulled pork or chopped barbeque

Bring chicken broth to a boil.
Add lima beans and corn.
Cover and bring to a simmer for 10 minutes.
Add tomatoes and Rotel (both undrained), and Worcestershire.
Stir and cook 5 minutes.
Add chopped chicken and pork.
Stir well to combine all.
Cook covered on medium low for 30 minutes, stirring every 5 minutes.

Serves 8.