Chicken Chili

Yield: 6 Servings

2 Tbsp olive oil
2 cup onion --, Chopped
2 cup red bell pepper --, Chopped
3 Tbsp jalapeno --, Minced
1 clove garlic --, Minced
1 cup beer

1 cup chicken broth
1/4 cup ripe olives --, Sliced
3 Tbsp chili powder
1 tsp coriander, Ground
1/2 tsp salt
1 29 oz canned tomatoes with juice, Chopped
1 lb boneless, skinless chicken breasts, Cubed
2 cup pumpkin (or butternut squash), cooked and cubed

2 Tbsp cilantro --, Chopped
1 Tbsp cocoa powder
16 oz can pinto beans, drained
6 Tbsp scallions --, Sliced
1 1/2 oz cheddar cheese --, Shredded
6 Tbsp 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.



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