Chicken Pumpkin Chili
Ingredients| 2 tbsp olive oil 2 cup onion -- chopped 2 cup red bell pepper -- chopped 3 tbsp jalapeno -- minced 1 clove garlic -- minced 1 cup beer 1 cup chicken broth 1/4 cup ripe olives -- sliced 3 tbsp chili powder 1 tsp ground coriander 1/2 tsp 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 tbsp cilantro -- chopped 1 tbsp cocoa powder 16 oz canned pinto beans -- 1 drained 6 tbsp scallions -- sliced 1 1/2 oz cheddar cheese -- shredded 6 tbsp sour cream |
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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
Servings:
6
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