Before starting, wash and dry all produce. Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.Core, then cut pepper into 1/4-inch pieces.Peel, then cut onion into 1/4-inch pieces.Peel, then mince or grate garlic.

Heat a large pot over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then carrots and chicken. Cook, breaking up chicken into smaller pieces, 1-2 min. (NOTE: Chicken and carrots will finish cooking in step 3.)

Add 1/2 tbsp (1 tbsp) oil to the same pot, then onions, peppers and garlic. Cook, stirring occasionally, until veggies are tender-crisp and chicken is cooked through, with no pink remaining, 3-4 min.\*\* Season with Zesty Garlic Blend, salt and pepper.

Add broth concentrate, crushed tomatoes, green peas, 1 tsp (2 tsp) sugar and 1 cup (2 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly, 6-8 min. Season with salt and pepper, to taste. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time.)Remove from heat.

Divide stew between bowls.