Chicken Pumpkin Chili
Chicken Pumpkin Chili recipe
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | olive oil |
|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
sweet red bell peppers
chopped |
|
| 3 | tablespoons |
jalapeño pepper
minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup | beer |
|
| 1 | cup | chicken broth |
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| 3 | tablespoons | chili powder |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon | salt |
|
| 29 | ounces |
tomatoes, canned with juice
chopped |
|
| 1 | pound |
chicken breasts
boneless, skinless, cubed |
|
| 2 | cups |
pumpkin
or butternut squash, peeled, cubed |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon | cocoa powder |
|
| 16 | ounces |
pinto beans
canned, drained |
|
| 6 | tablespoons |
scallions, spring or green onions
sliced |
|
| 1 ½ | ounces |
cheddar cheese
shredded |
|
| 6 | tablespoons | sour cream |
|
Trans-fat Free, High Fiber
Directions
Heat the oil in a Dutch oven over medium heat.
Sauté the onions until lightly browned, about 8 minutes.
Add the bell pepper, jalapeno and garlic.
Sauté 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.
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