Curried Pumpkin Stew

Ingredients

1 onion, diced

1 large carrot, shredded or minced

2-3 cloves garlic, minced

4 organic boneless skinless chicken breasts, cubed

1 (14.5 ounce) can diced tomatoes, drained

2 cups canned pumpkin puree

2 cups low-sodium chicken broth

1 (12 ounce) can fat-free evaporated milk

½ cup frozen or fresh corn

1 (15 ounce) can chick peas (garbanzo beans),drained and rinsed

1/4 cup chopped green onions

1 Tablespoon curry powder

1 teaspoon ground cumin

2 teaspoons Splenda®

salt

Directions

1.) In a large pot sprayed with nonstick cooking spray, combine onion, carrots, 1/2 Tbsp of the curry, and chicken on medium-high until chicken is cooked through and onion is translucent. Salt and pepper chicken after adding to pot.

2.) Add rest of ingredients in order (including the rest of the curry). Heat until simmering. Salt and pepper to taste. Serve warm. If stew gets too thick, thin it out with a little more chicken broth or water. Enjoy!