Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.