Healthy Autumn and Winter Chicken and Vegetable Stew

What tastes better during the colder months of fall and winter than a healthy stew full of good things that will warm your tummy and lift the spirit? These easy one-pot dishes are ideal for feeding a few or for feeding a crowd.

(Recipe can be adapted for vegans, as well, simply by omitting the meat and upping the amount of vegetables. Use a vegetable based broth or juice for all of the liquid content.)

Healthy Autumn and Winter Chicken and Vegetable Stew

Ingredients needed:

2 large skinless, boneless chicken breasts cut into large cubes
2 Tbs. extra virgin olive oil
1/2 tsp. black pepper
1 clove crushed garlic
1 - 2 Tbs. Mrs. Dash's seasoning (or season to taste)
1 c. cubed pumpkin or winter squash
1/4 c. each diced green and red peppers
1 medium diced onion
1 peeled and sliced parsnip
1 peeled and sliced large carrot
1/2 c. chopped fresh swiss chard or spinach
2 14-oz cans low-fat, msg free cans Swansons chicken broth
1 c. low-salt tomato juice

Heat olive oil in heavy-duty dutch oven, add cubed chicken, stir until lightly browned

Add tomato juice, spices, and vegetables, and stir to mix well
Add chicken broth, bring to a boil, and then lower heat to simmer
Cover and simmer for 1 hour
Stir together 1 Tbs. corn starch and 1/2 c. water
Add to stew, raise heat, and stir gently until liquid bubbles and thickens
Lower heat, and simmer 10 minutes

Serve with corn muffins or whole-grain dinner rolls

*Recipe adaption for vegans: omit chicken, double amounts of pumpkin or squash and parsnips, replace chicken broth with all vegetable, low sodium broth