Chicken Pumpkin Chili
Yield: 6 Servings
Source: Framingham, MA Newcomers Club

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 tsp ground coriander
1/2 tsp 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. Saute 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.