This recipe was adapted by my in-laws from an old cooking light magazine. My wife has been eating this since she was a little kid and was excited to make it for the first time a few days ago chronicled in an earlier post here: https://croe33.wordpress.com/2012/09/29/pumkin-chili/.
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
3 tablespoons jalapeno pepper — seeded, and minced
2 clove garlic — crushed
1 cup beer – I prefer an ale (Smuttynose Old Dog Ale is great here)
1 cup Swanson organic chicken broth
2 tablespoons chili powder
1 tablespoon mustard powder
1 teaspoon ground coriander
1 teaspoon salt
1 – 28 ounces can no-salt-added whole tomatoes — drained, seeded and chopped
1 pound boneless, skinless chicken breasts — cut in tiny pieces
2 cups cooked fresh pumpkin (1 medium-small pumpkin)– cubed
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa
16 ounces canned pinto beans — drained
6 tablespoons sliced green onions
6 tablespoons sharp cheddar cheese — shredded (1 1/2 ounces)
6 tablespoons nonfat sour cream
Step 1 – Pumpkin
Peel one medium-small sized pumpkin, cut in half and remove seeds and stringy guts. chop into 1 inch cubes and boil for 15-30 minutes. You will know it is done when you poke it with a fork and the fork pulls right out without much force.
Step 2 – Chili
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.
Enjoy over rice or fresh baked Italian bread.