posted by Mimi Hiller 09-10-100 2:08 PM
Chicken Pumpkin Chili
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
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.]
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