Ingredients
- 6 scallions (sliced)
- 3 jalapeno (minced)
- 1 clove garlic (minced)
- 29 oz tomatoes with their (canned)
- 16 oz pinto beans (canned drained)
- 2 c pumpkin (cooked)
- 2 c bell pepper (red chopped)
- 2 c onion (chopped)
- 1 c beer
- 1 c chicken broth
- 6 tb sour cream
- 1/4 c ripe olives (sliced)
- 2 tb olive oil
- 3 tb chili powder
- 1 1/2 oz cheddar cheese (shredded)
- 2 tb cilantro (chopped)
- 1 tb cocoa powder
- 1 t coriander (ground)
- 1/2 ts salt
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
