Pumpkin Chili Mexicana

From http://www.anitasrecipes.com/Recipes/Recipe_242.html
Pumpkin Chili Mexicana
Adapted from Nestle, Make It Simple Entertaining
8 servings

1/2 tsp. olive oil
1 cup red and green bell peppers, chopped
1/2 cup onions, chopped
1 clove garlic, minced
1 lb. ground chicken breast, skinless
29 ozs. stewed tomatoes, undrained
15 ozs. pumpkin, canned
15 ozs. tomato sauce
15 ozs. dark red kidney beans, canned, drained
1/2 cup green beans, canned, drained
1/2 cup frozen corn kernels, thawed
1 tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper

In a skillet, heat oil over medium heat. Add bell peppers, onions, garlic, and chicken. Cook until vegetables are tender and chicken is no longer pink. Stir in stewed tomatoes, pumpkin, tomato sauce, kidney beans, corn kernels, chili powder, cumin, salt, and black pepper. Bring to a boil. Reduce heat to low and cook covered for 30 minutes.

197 Calories; 2g Fat (9% calories from fat); 19g Protein; 28g Carbohydrate; 33mg Cholesterol; 1033mg Sodium

Serving Ideas: Serve with cheese and sour cream.

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