Pumpkin Stew

From the kitchen of Select Health

Serving size 2 cups
301 Calories

Ingredients
1 TBS olive oil
1 Medium Green bell pepper chopped
1 medium red bell pepper chopped
1 medium onion chopped
4 cloves garlic, minced
1/2 tsp cumin (curry powder may be substituted)
1 (15 oz) can pureed pumpkin (2 cups fresh may be substituted)
1 (15 oz) can black beans, drained, no salt
1 (15 oz) can corn, no salt, drained (1 cup frozen or fresh may be substituted)
1 (14 oz) can diced tomatoes, no salt
2 cups reduced sodium chicken broth (vegetable broth may be substituted)
1/4 cup cilantro, finely chopped, divided
salt and pepper to taste
1/4 cup plain low-fat yogurt (optional)

Directions
In large saucepan, warm oil over medium heat.
Stir in peppers, onions, and garlic and saute about 6 minutes until peppers and onion soften.
Stir in cumin and continue to cook 1 to 2 minutes.
Pour in pumpkin, beans, corn, tomatoes and broth. Add 1 tsp cilantro and season with salt and pepper to taste.
Bring to boil; then reduce heat. Cover and simmer 25 minutes.
Garnish with cilantro and yogurt if desired.