2 14-ounce cans diced tomatoes with green chilies
2 14-ounce cans chicken or vegetable broth
1 15-ounce can pumpkin
1 15-ounce can black beans, drained
1 small fresh ear of corn, kernels cut from cob or about 1/2 cup frozen
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon black pepper
Salt to taste
HEAT oil in pot; sauté onion, pepper and garlic about 5 minutes.
STIR in squash; cook 5 to 10 minutes; stir in all remaining ingredients except salt.
BRING to boil on high; reduce heat to low and simmer, covered 30 minutes; taste and add salt before serving.
Nutrition information: Per cup: 120 calories, 25 calories from fat, 2.5 grams fat, zero grams saturated fat, zero milligrams cholesterol, 830 milligrams sodium, 20 grams carbohydrates, 7 grams fiber, 6 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.