Low in calories, pumpkin is high in protein, fiber, potassium, beta carotene and Vitamin C. The family taste testers were impressed and didn't miss the meat.
INGREDIENTS:
1 tablespoon olive oil
1 med-lg onion, chopped
3 cloves garlic, minced
1 red pepper, diced
1 cup frozen corn kernels
2 cups pumpkin
1 tablespoon (mild) chili powder
1 tablespoon paprika
1 can chopped tomatoes
1 cup low-salt vegetable broth
1 can kidney beans, drained & rinsed
3 - 4 twists black pepper
First, put the pumpkin(s) on a baking tray lined with foil. Bake at 180º for about 20 minutes - the pumpkin should feel slightly soft. Remove from oven and let cool a bit.
In a large pot, saute the onion and garlic in a splash of olive oil. Add the pepper, corn, pumpkin and spices. Stir. Add in the tomatoes, vegetable broth and beans. Season with some black pepper and let simmer for about a half hour.
*Serve with rice. And, if you're not vegan - serve with a sprinkling of cheddar cheese and a dollop of low-fat natural yogurt (this is a great substitute for sour cream!.)
*If you need meat, try turkey mince - brown it with onion and garlic at the start - strain excess water after it browns. Then add veg.