Chicken Chili with Veggies This chili is milder than it's traditional meat counterpart, yet just as flavorful. Place a bottle of hot pepper sauce close by to please the avid spice fans. 4 (6 to 8 ounce) boneless, skinless chicken breasts, cut into 1 inch pieces 1 tablespoon olive oil 1 medium red onion, chopped into 1/4 inch pieces, about 1 cup 1 green bell pepper, chopped into 1/2 inch pieces, about 1 cup 3 large carrots, peeled and diced into 1/2 inch pieces, about 1 1/2 cups 3/4 pound yellow squash, diced into 1/2 inch pieces, about 1 1/2 cups 2 garlic cloves, minced, about 1 tablespoon 1 jalapeno pepper, seeded and finely diced, about 2 tablespoon 2 (28 ounce) cans chopped tomatoes 2 tablespoons tomato paste 1 cup beer 1 (16 ounce) can pinto beans, drained 2 tablespoons chili powder, more or less 1/2 teaspoon ground cinnamon 1 tablespoon fresh cilantro, chopped salt and freshly ground pepper green onion, chopped, optional avocado, chopped, optional sharp cheddar cheese, shredded, optional baked tortilla chips, optional Cook the chicken pieces in 1 tablespoon of olive oil, in a large pot, over high heat. Season with salt and freshly ground pepper as they brown. Remove the chicken from the pot and set aside. Sauté the onion in the same pot, until it begins to brown. Add the green pepper, carrots, and squash. Reduce the heat to medium. Cover the pot and cook, stirring occasionally, until the vegetables are softened about 5 to 10 minutes. Season with salt and freshly ground pepper. Add the garlic and jalapeno pepper, cover the pot and cook for several more minutes. Pour the tomatoes into the pot and stir. Reduce the heat to medium low. Add the tomato paste and the beer and stir. Place the browned chicken pieces into the pot with the vegetables. Stir in the pinto beans. Add the seasonings (chili powder, cinnamon, cilantro, salt and freshly ground pepper) and stir to combine. Simmer for at least 15 minutes. SETTING THE SCENE: Serve the chili in a tureen surrounded by bowls of diced green onions, chopped avocado, grated cheddar cheese and baked tortilla chips. Serves 8 Preparation Time About 45 Minutes to 1 Hour