Brunswick Stew

Ingredients

• Cooking spray
• 1 cup chopped red bell pepper
• 3/4 cup chopped yellow onion
• 1/2 cup chopped celery
• 1 tablespoon peanut oil
• 1 tablespoon all-purpose flour
• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
• 2 cups fat-free, less-sodium chicken broth
• 2 tablespoons no-salt-added tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 1 (10-ounce) package frozen baby lima beans, thawed
• 6 (1-ounce) slices Italian bread, toasted
• 2 garlic cloves, halved

Preparation

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat, and simmer 30 minutes.
2. Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.