Pumpkin Chicken Chowder

Pumpkin Chicken Chowder
1 tablespoon oil
8 ounces chicken breast, cut in small chunks
1 cup onion, chopped
1 cup red bell pepper, chopped
1 clove garlic, minced
3 1/2 cups chicken broth
1 can (16 ounces) pumpkin
1/2 cup frozen corn
1/4 cup rice
1/2 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oil in cast iron pot or other stock pot. Add chicken, onion, red pepper and garlic; cook until chicken turns white.
Stir in broth, pumpkin, corn, rice, basil, salt and pepper. Bring to a boil and cover. Reduce heat and simmer 20 minutes, or until rice is tender.
Serves eight to 10.
Nutrition values per serving: 114 calories, 4 g fat, 12 g carbohydrates, 2 g fiber, 9 g protein, 21 mg cholesterol, 486 mg sodium.