Spicy Chicken-Pumpkin Chili Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
3 tablespoons minced seeded jalapeno pepper
1 clove crushed garlic
1 cup beer
1 cup low-salt chicken broth
1/4 cup sliced ripe olives
3 tablespoons chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces no-salt-added chopped tomatoes - undrained
1 pound boned and skinned chicken breasts - cut in tiny pieces
2 cups cooked fresh pumpkin
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa
16 ounces canned pinto beans - drained
6 tablespoons sliced green onions
6 tablespoons shredded reduced-fat sharp cheddar cheese
6 tablespoons nonfat sour cream

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Directions:

Heat oil in a large Dutch oven over medium heat. Add onion; sauté 8 minutes or until lightly browned.

Add bell pepper, jalapeno, and garlic; sauté 5 minutes. Add beer and next 7 ingredients (beer through chicken); bring to a boil.

Partially cover, reduce heat, and simmer 20 minutes or until chicken is done.

Stir in pumpkin, cilantro, cocoa, and beans; cook 5 minutes.

To serve, ladle chili into individual soup bowls; top with green onions, cheese, and sour cream.

Per Serving (excluding unknown items): 167 Calories; 7g Fat (33.6% calories from fat); 8g Protein; 22g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

This recipe from CDKitchen for Spicy Chicken-Pumpkin Chili serves/makes 6

Recipe ID: 33855

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