Ingredients
- ingredients for 6 servings :
- 2 tablespoons olive oil
- 2 cups onion chopped
- 2 cups red bell pepper chopped
- 3 tablespoons jalapeno minced
- 1 clove garlic minced
- 1 cup beer
- 1 cup chicken broth
- 1/4 cup ripe olives sliced
- 3 tablespoons chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 29 ounces canned tomatoes with their juice chopped
- 1 pound boneless, skinless chicken breasts cubed
- 2 cups cooked pumpkin or butternut squash peeled, cubed
- 2 tablespoons cilantro chopped
- 1 tablespoon cocoa powder
- 16 ounces canned pinto beans drained
- 6 tablespoons scallions sliced
- 1 1/2 ounces cheddar cheese shredded
- 6 tablespoons sour cream
Directions
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.]
posted by Mimi Hiller
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Submitted 6/13/05.
Source: www.cyber-kitchen.com
Submitted By: Meryl
starmer@prodigy.net
Chicken Pumpkin Chili