Title: Chicken Pumpkin Chili
Categories: Chicken Chili
Yield: 6 Servings

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	ts	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: "Jim Dykstra, 237-5606 Date: Tue, 03 Oct 1995 04:53:43 ~0700 (

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