Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      medium        carrots -- cut into 1/2" thick slices
   8      small         red potatoes -- cut into 1/2" thick slices
   1 1/2  cups          frozen peas
   1      large         onion -- cut into 1/2" piece
   8      ounces        sliced fresh mushrooms
   3      tablespoons   olive oil or Canola oil
   1      package       Lawry's chili spice
   1      pound         chicken thighs without skin -- boneless
   2      cups          beef broth
   2      teaspoons     garlic powder
   1      can           tomato sauce -- (8 ounces)
   3      tablespoons   all-purpose flour

Preparation:

In Dutch oven, saut‚ carrots and onion in oil until tender. Stir in turkey strips and garlic powder; cook 3 minutes or until turkey is brown. Stir in flour. Stir in remaining ingredients. Bring mixture to a boil; reduce heat. Cover; simmer 40-45 minutes until potatoes are tender. Let stand 5 minutes before serving. Perfect served with a crisp green salad. Oven Directions: In large skillet, saut‚ carrots and onion in oil until tender. Stir in turkey strips and garlic powder; cook 3 minutes or until turkey is just browned. Stir in flour. Pour mixture into 3-quart casserole dish. Stir in remaining ingredients. Bake covered in 450(F. oven 40-45 minutes or until potatoes are tender. Let stand 5 minutes before serving.