Chicken Chili with Summer Squash

I had a summer squash to use and we were just getting a taste of fall, so this Chili made a nice, warm supper.

  15 Ounce Cannellini Beans                                                     1 1/2 Lb Chicken Breast, Boneless,

  15 Ounce Great Northern Beans                                              -Skinless

  1 Tbl Oil                                                                                  4 Cups Chicken Stock

  1 Tbl Cumin                                                                            3 Medium Chili Pepper

  1 Tbl Chili Powder                                                                   1 Lb Summer Squash

  2 Cloves Garlic                                                                        12 Ounce Frozen Corn

Drain and rinse beans, set aside.  Cut chicken into 1/2 inch pieces, set aside.  Mince garlic, add oil to the bottom of a soup pot and soften the garlic.  Add the cumin and chili powder and stir, add chicken and cook until browned.  Add beans and chicken stock to the pot and keep on medium heat.  Cut squash into 1/2 inch pieces and add to pot.  Chop the chili pepper (can use a small can of chopped chilies), add to the pot.  Keep on medium heat until simmering, reduce heat to keep it at a simmer and cook for 45 minutes.  Add corn, return to a simmer, and simmer for another 30 minutes.

Serves 8 - Per Serving: 329 Cal (15% from Fat, 43% from Protein, 42% from Carb); 36 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 36  g Carb; 9 g Fiber; 4 g Sugar; 103 mg Calcium; 4 mg Iron; 989 mg Sodium