Streamlined Cassoulet

• 1 large (1/2 lb.) onion, chopped
• 2 large (about 1/2 lb. total) carrots, thinly sliced
• 1 small (about 1/4 lb.) red bell pepper, stemmed, seeded and cut into julienne strips
• 3 cloves garlic, minced or pressed
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 3/4 c. (14 1/2 oz. can) regular strength chicken broth
• 2/3 c. dry red wine
• 1 tsp. dried thyme leaves
• 1 dried bay leaf
• 1/4 tsp. pepper
• 1/4 tsp. liquid hot pepper seasoning
• 2 (14 oz. each) cans white kidney beans (cannellini), drained
• 2 whole chicken breasts (each about 1 lb.), skinned, boned and cut into 1-inch cubes
• 1/2 lb. turkey kielbasa sausage, cubed
• salt

1. In a 5 to 6-quart pan over high heat, combine onion, carrots, bell pepper, garlic and 1/2 cup water.
2. Stir often until browned bits stick in pan.
3. Add another 1/2 cup water. Scrape browned bits free and boil until vegetables begin to brown. Repeat 1 or 2 more times, until vegetables are richly browned.
4. Add tomatoes, broth, wine, thyme, bay leaf, pepper and liquid pepper. Simmer, covered, for 45 minutes to blend flavors.
5. Add beans and simmer, uncovered, 10 minutes.
6. Add chicken and sausage. Simmer gently until chicken pieces are white in the center (cut to test), about 10 minutes. Ladle into bowls; add salt to taste.
7. Serves 6 to 8.

onion, carrots, red bell pepper, garlic, tomatoes, regular strength chicken broth, red wine, thyme, bay leaf, pepper, liquid hot pepper, white kidney beans, chicken breasts, turkey kielbasa sausage, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897185 (may not work)