Brunswick Stew

45 min · Serves 8

Based on a recipe from Healthy Futures Virginia Cooperative Extension, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 14.8 mlvegetable oil
• 1onion
• 2 cupslow-sodium chicken broth
• 2 cupscooked chicken or turkey
• 2 cupscanned tomatoes
• 2 cupslima beans
• 2 cupswhole kernel corn

How to cook it

1. Chop the onion. Heat the vegetable oil in a large pot over medium heat for about 1 minute until warm and shimmering.
2. Add the chopped onion to the pot and cook, stirring frequently, for 4 to 5 minutes until soft and translucent.
3. Pour in the low-sodium chicken broth and canned tomatoes, then add the cooked chicken or turkey, lima beans, and whole kernel corn, stirring thoroughly to combine.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low so the liquid stays at a gentle simmer.
5. Simmer uncovered, stirring occasionally, for 30 minutes until the lima beans are tender and the stew reaches a safe internal temperature of 165°F (74°C).
6. Remove the pot from the heat and ladle the stew into bowls to serve warm.

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