Chicken Pumpkin Chili Recipe
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)
-Cooked
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.
Chili
Yield: 4 Servings
1 c mung beans**
15 oz canned kidney beans,rinsed
1 c corn kernels,fresh off the
1 cob (or),Frozen
30 oz tomato sauce,Canned
10 oz stewed tomatoes,Canned
3 fresh tomatoes,Cut Up
1 onion,coarsely chopped
1 T chili powder
1 T cumin
1/4 t pepper,Freshly Ground
4 chili peppers
1 coarsely green,Chopped
1 pepper
1 coarsely red pepper,Chopped
3 ribs coarsely,Chopped
1 celery
Put all of the ingredients above the line in a crock pot. Cook on
high for 2 hours. Lower heat to low and cook an additional 6-10
hours. When ready to serve, stir in a mixture of green and red
peppers and celery. The heat of the chili will heat them through but
leave them crunchy. If you are reheating the chili before serving,
put the peppers/celery in just before microwaving/reheating.
Chili "Con-Caucasian" (White Chili)
Yield: 4 Servings
1 cn cooking oil spray (pam)
1 cn chicken broth (13oz)
1 T olive oil
1 cn green chile peppers,Chopped
1 lb chicken breast,skinned
1 not drained,boned, diced
1/2 c shallots,chopped
1/2 t coriander seeds,crushed
3 cloves garlic,minced
1/4 t cumin,Ground
1 cn tomatillas (18oz),drained
2 cn cannellini beans,drained
1 and coursley,Chopped
3 T fresh squeezed lime juice
1 cn ro*tel tomatoes,chopped but
1/4 t black pepper,not drained
Spray a large skillet with Pam, add Olive Oil and heat on medium
high
until hot. Add diced Chicken and saute for 3 minutes or until done.
Remove Chicken from pan and set aside. Add Shallots and Garlic to the
pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes,
Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and
simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir
in Lime Juice and Pepper, heat and serve up into Chili Bowls topped
with Cheese. Or place all ingredients, except Cheese, in a Crockpot
and cook for 8 hours.
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