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Chicken Pumpkin ChiliRecipe : Chicken Pumpkin Chili
Procedure :
2 tb Olive oil 2 c Onion -- chopped 2 c Red bell pepper -- chopped 3 tb Jalapeno -- minced 1 Clove garlic -- minced 1 c Beer 1 c Chicken broth 1/4 c Ripe olives -- sliced 3 tb Chili powder 1 t Ground coriander 1/2 ts Salt 29 oz Canned tomatoes with their Juice -- chopped 1 lb Boneless, skinless chicken Breasts -- cubed 2 c Cooked pumpkin or butternut Squash -- peeled, cubed 2 tb Cilantro -- chopped 1 tb Cocoa powder 16 oz Canned pinto beans -- Drained 6 tb Scallions -- sliced 1 1/2 oz Cheddar cheese -- shredded 6 tb 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 |
