Title: Streamlined Cassoulet
Categories: Casserole Main
Yield: 6 Servings

1	lg	Onion, chopped
2	lg	Carrots, thinly sliced
1	sm	Bell pepper, stemmed, seeded, and cut into julienne strips
3		Cloves garlic, minced
14 1/2	oz	Can stewed tomatoes
1 3/4	c	Chicken broth
2/3	c	Dry red wine
1	ts	Dried thyme leaves
1		Dried bay leaf
1/4	ts	Pepper
1/4	ts	Liquid hot pepper seasoning
2		14 oz cans white kidney beans (cannellini), drained
2		Whole chicken breasts, skinned, boned, and cut into 1" cubes
1/2	lb	Turkey kielbasa sausage, cubed
		Salt

In a 5 to 6 quart pan over high heat, combine onion, carrots, bell pepper, garlic, and 1/2 cup water. Stir often until browned bits stick in pan. 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. Add tomatoes, broth, wine, thyme, bay, pepper, and liquid pepper. Simmer, covered, for 45 minutes to blend flavors.

Add beans and simmer, uncovered, for 10 minutes. Add chicken and sausage. Simmer gently until chicken pieces are white in the center, about 10 minutes. Ladle into bowls. Add salt to taste.

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