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Pumpkin Chili

Phyllis Bernstein's
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Category: Chili's, Soups, & Stews
Prep Time: Cook Time: Total Time:

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Serves/Makes: 8
Ready in: 30-60 minutes

2 tablespoons olive oil

2 cups onion, chopped

2 cups red bell pepper, chopped

3 tablespoons jalapeno pepper, minced

1 clove garlic, minced

1 cup beer

1 cup chicken broth

1/4 cup ripe olives, sliced

3 tablespoons chili powder

1 teaspoon ground coriander

1/2 teaspoon salt

1 can (29 ounce size) tomatoes, chopped and undrained

2 cups cooked pumpkin, peeled and cubed

2 tablespoons fresh cilantro, chopped

1 tablespoon cocoa powder

1 can (16 ounce size) pinto beans, drained

6 tablespoons scallions, sliced

1 1/2 ounce Cheddar cheese, shredded

6 tablespoons sour cream

Saute the onions in the olive oil in a Dutch oven. Stir in the bell pepper, jalapeno, and garlic; stir for 5 minutes. Add the beer, broth, olives, chili powder, coriander, salt, and tomatoes. Bring to a boil; reduce heat and simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa powder and pintos. beans. Cook for 5 minutes. Serve with scallions, cheese, and sour cream.

Recipe Source: cdkitchen.com

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