Spicy Chicken-Pumpkin Chili Recipe

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 powder
16 ounces canned pinto beans, drained
6 tablespoons sliced green onions
6 tablespoons shredded reduced-fat sharp cheddar cheese
6 tablespoons nonfat sour cream

directions

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

Add bell pepper, jalapeno, and garlic; saute 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.

nutrition data

Nutritional data has not been calculated yet.

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