Recipe - Chicken Pumpkin Chili

2 tablespoon Olive oil
2 cup Onion chopped
2 cup Red bell pepper chopped
3 tablespoon Jalapeno minced
1 Clove garlic minced
1 cup Beer
1 cup Chicken broth
One fourth cup Ripe olives cut or sliced up
3 tablespoon Chili powder
1 teaspoon Ground coriander
One half teaspoon Salt
29 ounce Canned tomatoes with their
Juice chopped
1 pound Boneless, skinless chicken
Breasts cubed
2 cup Cooked pumpkin or butternut
Squash peeled, cubed
2 tablespoon Cilantro chopped
1 tablespoon Cocoa powder
16 ounce Canned pinto beans
Drained
6 tablespoon Scallions cut or sliced up
1 One half ounce Cheddar cheese shredded
6 tablespoon Sour cream

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.

[Try this with the quantities of jalapeno, garlic, coriander and cilantro
doubled. KJD]

Recipe By : Framingham, MA Newcomers Club

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip