Chicken Pumpkin Chili

6 Servings

2 T olive oil
2 c onion, Chopped
2 c red bell pepper, Chopped
3 T jalapeno, Minced
1 clove garlic, Minced
1 c beer
1 c chicken broth
1/4 c ripe olives, Sliced
3 T chili powder
1 t coriander, Ground
1/2 t salt
29 oz tomatoes with their, Canned
1 juice, Chopped
1 lb boneless, skinless chicken
1 breasts, Cubed
2 c pumpkin (or butternut) Cooked
1 squash peeled, cubed
2 T cilantro, Chopped
1 T cocoa powder
16 oz pinto beans, Canned
1 drained
6 T scallions, Sliced
1 1/2 oz cheddar cheese, Shredded
6 T 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.