Ingredients
- 6 scallions (sliced)
- 3 jalapeno (minced)
- 1 clove garlic (minced)
- 850 gr tomatoes with their (canned)
- 450 gr pinto beans (canned drained)
- 450 gr pumpkin (cooked)
- 270 gr bell pepper (red chopped)
- 240 gr onion (chopped)
- 240 ml beer
- 240 ml chicken broth
- 90 ml sour cream
- 34 gr ripe olives (sliced)
- 30 ml olive oil
- 26 gr chili powder
- 20 gr cheddar cheese (shredded)
- 18 gr cilantro (chopped)
- 5 gr cocoa powder
- 2 gr coriander (ground)
- 1 gr 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
