Chicken Pumpkin Chili

• 2 tablespoons olive oil
• 2 cups onions chopped
• 2 cups sweet red bell peppers chopped
• 3 tablespoons jalapeno pepper minced
• 1 clove garlic minced
• 1 cup beer
• 1 cup chicken broth
• 1/4 cup olives ripe, sliced
• 3 tablespoons chili powder
• 1 teaspoon coriander ground
• 1/2 teaspoon salt
• 29 ounces tomatoes, canned with juice chopped
• 1 pound chicken breast halves, boneless, skinless cubed
• 2 cups pumpkin cooked, 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 1/2 ounces cheddar cheese
• 6 tablespoons sour cream

1. Heat the oil in a Dutch oven over medium heat.
2. Saute the onions until lightly browned - -about 8 minutes.
3. Add the bell pepper, jalapeno and garlic.
4. Saute for 5 minutes more.
5. Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken.
6. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
7. Stir in the pumpkin, cilantro, cocoa and beans.
8. Cook for 5 minutes.
9. Serve in individual bowls, topped with the cheese, sour cream and scallions.
10. Note: Try this with the quantities of jalapeno, garlic, coriander and cilantro doubled.

olive oil, onions, sweet red bell peppers, jalapeno pepper, garlic, beer, chicken broth, olives, chili powder, coriander ground, salt, tomatoes, chicken, pumpkin, cilantro, cocoa powder, pinto beans, scallions, cheddar cheese, sour cream

Taken from recipeland.com/recipe/v/chicken-pumpkin-chili-37339 (may not work)