Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2 cups | Onion -- chopped |
| 2 cups | Red bell pepper -- chopped |
| 3 tablespoons | Jalapeno -- minced |
| 1 \N | 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 |
| \N \N | Juice -- chopped |
| 1 pounds | Boneless, skinless chicken |
| \N \N | Breasts -- cubed |
| 2 cups | Cooked pumpkin or butternut |
| \N \N | Squash -- peeled, cubed |
| 2 tablespoons | Cilantro -- chopped |
| 1 tablespoon | Cocoa powder |
| 16 ounces | Canned pinto beans -- |
| \N \N | Drained |
| 6 tablespoons | Scallions -- sliced |
| 1½ ounce | Cheddar cheese -- shredded |
| 6 tablespoons | Sour cream |
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