Chicken Pumpkin Chili

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Onion - chopped
2 cups	292g / 10oz	Red bell pepper - chopped
3 tablespoons	45ml	Jalapeno - minced
1		Garlic - minced
1 cup	237ml	Beer
1 cup	237ml	Chicken broth
1/4 cup	59ml	Ripe olives - sliced
3 tablespoons	45ml	Chili powder
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Salt
29 oz	823g	Canned tomatoes with their
		Juice - chopped
1 lb	454g / 16oz	Boneless - skinless chicken
		Breasts - cubed
2 cups	396g / 13oz	Cooked pumpkin or butternut
		Squash - peeled, cubed
2 tablespoons	30ml	Cilantro - chopped
1 tablespoon	15ml	Cocoa powder
16 oz	454g	Canned pinto beans --
		Drained
6 tablespoons	90ml	Scallions - sliced
1 1/2 oz	42g	Cheddar cheese - shredded
6 tablespoons	90ml	Sour cream

Recipe Instructions

Heat the oil in a Dutch oven over medium heat. Saute 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

Source:
Cooking Light, Oct 1993, page 130

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