Chili Chicken With Acorn Squash

• 1 tablespoon lite olive oil
• 2 12 cups onions, chopped
• 4 garlic cloves, minced
• 12 medium sweet green pepper, chopped
• 1 celery rib, chopped
• 1 lb boneless skinless chicken breast, cut into chunks
• 4 cups acorn squash, cubed
• 2 cups low-sodium low-fat chicken broth
• 1 (14 1/2 ounce) can whole tomatoes
• 23 cup pitted prune
• 12 cup dried apricot
• 1 12 tablespoons chili (or to taste)
• 12 cup roasted pumpkin seeds, for garnish (optional)

1. Saute the onions, garlic, bell pepper and celery in the oil for 5-7 minutes.
2. Use a cover so the steam helps to cook them Add chicken, stir and cook until it white on all sides.
3. Stir in the squash,broth,tomatoes, prunes, apricots& spice.
4. Simmer uncovered for 20 minutes.
5. Adjust seasoning.
6. Garnish with pumkin seeds& serve with rice.

olive oil, onions, garlic, sweet green pepper, celery, chicken breast, acorn squash, chicken broth, tomatoes, apricot, chili, pumpkin seeds

Taken from www.food.com/recipe/chili-chicken-with-acorn-squash-16894 (may not work)