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How To make Chicken Pumpkin Chili

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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

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