Chicken Pumpkin Chili

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