Chicken Pumpkin Chili

Course : Chicken
Serves: 6
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Ingredients:

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 / Directions:

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.


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