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Chicken Pumpkin Chili chili, beans, chicken 2 tablespoon olive oil 2 cup onion -- chopped 2 cup red bell pepper -- chopped 3 tablespoon jalapeno -- minced 1 clove garlic -- minced 1 cup beer 1 cup chicken broth 1/4 cup ripe olives -- sliced 3 tablespoon chili powder 1 teaspoon ground coriander 1/2 teaspoon salt 29 oz canned tomatoes with their 1 juice -- chopped 1 lb boneless, skinless chicken 1 breasts -- cubed 2 cup cooked pumpkin or butternut 1 squash -- peeled, cubed 2 tablespoon cilantro -- chopped 1 tablespoon cocoa powder 16 oz canned pinto beans -- 1 drained 6 tablespoon scallions -- sliced 1 1/2 oz cheddar cheese -- shredded 6 tablespoon 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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