PUMPKIN VEGETABLE STEW

Pumpkin Vegetable Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges