|
|
|
Great fall
recipe...
|
|
2
Tbs |
|
olive oil |
|
|
2
cups |
|
chopped sweet onion |
|
|
2
cups |
|
chopped red bell pepper |
|
|
2
cups |
|
chopped green bell pepper |
|
|
3
Tbs |
|
minced jalapeño (seeds removed) |
|
|
1
clove |
|
garlic, minced |
|
|
1
cup |
|
beer |
|
|
1
cup |
|
chicken broth |
|
|
¼
cup |
|
sliced black olives |
|
|
3
Tbs |
|
chili powder |
|
|
1
tsp |
|
ground coriander seed |
|
|
½
tsp |
|
salt |
|
|
28
ounce |
|
can
chopped tomatoes, with juice |
|
|
1
lb |
|
boneless skinless chicken breasts, cut
into cubes |
|
|
2
cups |
|
cooked butternut squash, peeled and
cubed |
|
|
2
Tbs |
|
chopped fresh cilantro |
|
|
1
Tbs |
|
cocoa powder |
|
|
15¾
ounce |
|
can
pinto beans, rinsed and drained |
|
|
|
|
sliced scallions, cheddar cheese and
sour cream, for topping |
|
|
|
|
|
|
1 |
Heat oil in
Dutch oven over medium heat. Sauté onions until
lightly browned- about 8 minutes. |
|
2 |
Add bell
peppers, jalapeño and garlic. Sauté for an
additional 5 minutes. |
|
3 |
Add 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. |
|
4 |
Stir in
squash, cilantro, cocoa and beans. Simmer for 5
minutes. |
|
5 |
Serve in
individual bowls, topped with cheese, sour cream
and scallions. |
|
|
|
|
Servings: 6
|
|
Cooking Tips |
|
*Try using cooked
pumpkin in place of the butternut squash. |
|
**Try using double
quantities of jalapeno, garlic, coriander and cilantro. |
|