Chicken pumpkin chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | cups | Onion -- chopped |
| 2 | cups | Red bell pepper -- chopped |
| 3 | tablespoons | Jalapeno -- minced |
| 1 | Clove garlic -- minced | |
| 1 | cup | Beer |
| 1 | cup | Chicken broth |
| ¼ | cup | Ripe olives -- sliced |
| 3 | tablespoons | Chili powder |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Salt |
| 29 | ounces | Canned tomatoes with their |
| Juice -- chopped | ||
| 1 | pounds | Boneless, skinless chicken |
| Breasts -- cubed | ||
| 2 | cups | Cooked pumpkin or butternut |
| Squash -- peeled, cubed | ||
| 2 | tablespoons | Cilantro -- chopped |
| 1 | tablespoon | Cocoa powder |
| 16 | ounces | Canned pinto beans -- |
| Drained | ||
| 6 | tablespoons | Scallions -- sliced |
| 1½ | ounce | Cheddar cheese -- shredded |
| 6 | tablespoons | Sour cream |
Directions
Heat the oil in a Dutch oven over medium heat. Suate the onions until lightly browned - -about 8 minutes.
Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.
Serve in individual bowls, topped with the cheese, sour cream and scallions.
[Try this with the quantities of jalapeno, garlic, coriander and cilantro doubled. KJD]
Recipe By : Framingham, MA Newcomers Club From: Date: 05/28