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Pumpkin Vegetable Stew

 Pumpkin Vegetable Stew
I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.
6 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 4 cups cubed peeled pumpkin or winter squash
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 2 cups fresh cut green beans (1-inch pieces)
  • 1 cup fresh or frozen corn
  • 1/2 cup sliced onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, combine all the ingredients. Bring to a boil.
  • Reduce heat; cover and simmer for 40-45 minutes or until the
  • vegetables are tender. Yield: 6 servings (2 quarts).
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-sodium broth) equals 1 starch, 1 vegetable; also, 83 calories, 109 mg sodium, trace cholesterol, 20 gm carbohydrate, 4 gm protein, 1 gm fat.