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Chicken Pumpkin Chili

Yield: 6 Servings

2 T olive oil
2 c onion --,Chopped
2 c red bell pepper --,Chopped
3 T jalapeno --,Minced
1 clove garlic --,Minced
1 c beer
1 c chicken broth
1/4 c ripe olives --,Sliced
3 T chili powder
1 t coriander,Ground
1/2 t salt
29 oz tomatoes with their,Canned
1 juice --,Chopped
1 lb boneless,skinless chicken
1 breasts --,Cubed
2 c pumpkin (or butternut)
1 squash -- peeled,cubed
2 T cilantro --,Chopped
1 T cocoa powder
16 oz pinto beans --,Canned
1 drained
6 T scallions --,Sliced
1 1/2 oz cheddar cheese --,Shredded
6 T 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.

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