Acorn Squash and Chicken Chili

Name: Acorn Squash and Chicken Chili
Total time: 59 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium red onion, (finely chopped); 1 medium red or orange bell pepper, (finely chopped); 1 medium jalapeño, (seeded and finely chopped); 2 medium garlic cloves, (finely chopped); 1 tablespoon Chinese five spice powder; 2 teaspoons chili powder; 1 medium (2-pound) acorn squash, (halved lengthwise, seeded, peeled and cut into 1-inch pieces); 1 whole (about 1½ pounds) skinless, boneless chicken breast, (cut into 1-inch pieces); One 28-ounce can diced tomatoes, (with their juices); 1 cup light beer; 1 tablespoon unsweetened cocoa powder; 1 teaspoon brown sugar; One 15.5-ounce can pinto beans, (drained); 3 medium limes, (2 juiced (about 3 tablespoons), plus 1 lime cut into wedges, for serving); 2 tablespoons chopped cilantro, (for serving); ½ cup sour cream, (for serving)

This recipe is a healthy alternative to traditional chilis.

⏱️ 59 min 🔪 Prep: 20 min 🔥 Cook: 39 min 📊 Medium 👁️ 36 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

1 tablespoon extra virgin olive oil
1 medium red onion, (finely chopped)
1 medium red or orange bell pepper, (finely chopped)
1 medium jalapeño, (seeded and finely chopped)
2 medium garlic cloves, (finely chopped)
1 tablespoon Chinese five spice powder
2 teaspoons chili powder
1 medium (2-pound) acorn squash, (halved lengthwise, seeded, peeled and cut into 1-inch pieces)
1 whole (about 1½ pounds) skinless, boneless chicken breast, (cut into 1-inch pieces)
One 28-ounce can diced tomatoes, (with their juices)
1 cup light beer
1 tablespoon unsweetened cocoa powder
1 teaspoon brown sugar
One 15.5-ounce can pinto beans, (drained)
3 medium limes, (2 juiced (about 3 tablespoons), plus 1 lime cut into wedges, for serving)
2 tablespoons chopped cilantro, (for serving)
½ cup sour cream, (for serving)

Steps

In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the bell pepper, jalapeño, garlic, five-spice powder and chili powder and cook for 3 minutes. Stir in the squash pieces, chicken pieces, tomatoes, beer, cocoa powder and brown sugar. Bring the mixture to a boil, stirring, then reduce the heat and simmer for 20 minutes.
Stir in the pinto beans and lime juice and cook for an additional 5 minutes. Let the stew cool slightly, then ladle into bowls and top each serving with some cilantro, a dollop of sour cream and a lime wedge.