- 6
Ingredients
- 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
- 1/4 cup sliced black olives
- 3 Tbs chili powder
- 1 tsp ground coriander seed
- 1/2 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
- 153/4 ounce can pinto beans, rinsed and drained
- sliced scallions, cheddar cheese and sour cream, for topping
Preparation
Step 1
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
Nutritional Information
Per Serving
Calories 321
Calories from Fat 71
Total Fat 8.25g
Saturated Fat 1.5g
Cholesterol 44mg
Sodium 1135g
Potassium 1282mg
Carbohydrates 39.5g
Dietary Fiber 9.5g
Sugar 8.75g
Net Carbs 30g
Protein 26g