Brunswick Stew

Enjoy this chicken, beans and vegetables stew recipe for dinner that’s made ready on a stovetop in just 40 minutes!

  • prep time 40 min
  • total time 40 min
  • ingredients 14
  • servings 6

Ingredients

2
tablespoons margarine or butter
1/2
cup chopped onion
1
medium green bell pepper, chopped
2
cups chicken broth
2
cups cubed cooked chicken
1
(14.5- or 16-oz.) can whole tomatoes, undrained, cut up
1
(15.5-oz.) can butter beans, drained
1
(7-oz.) can vacuum-packed whole kernel corn, undrained
1/4
teaspoon salt
1/8
teaspoon pepper
1/8
to 1/4 teaspoon crushed red pepper flakes
1/2
cup sliced fresh or frozen okra
3
tablespoons all-purpose flour
1/3
cup cold water
  • 1 In large saucepan, melt margarine over medium-high heat. Add onion and bell pepper; cook and stir until crisp-tender. Stir in chicken broth, chicken, tomatoes, beans, corn, salt, pepper and crushed red pepper flakes. Bring to a boil. Reduce heat to low; simmer 15 minutes. Add okra; simmer an additional 5 minutes or until okra is tender.
  • 2 In small bowl, combine flour and cold water; blend until smooth. Stir into chicken mixture. Cook over medium heat until mixture boils and thickens,stirring constantly.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    ,
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    42mg
    42%;
    Sodium
    760mg
    760%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 1 Vegetable; 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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