Chicken pumpkin chili

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

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