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Acorn Squash and Chicken Chili

October 2006

Acorn Squash and Chicken Chili

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By: Darienne Sutton

Pick up the freshest squash you can find, and turn it into this hearty seasonal dish.

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PAIR WITH:

Folie à Deux Ménage à Trois White 2005 (California)

4 Servings
Prep 30 min
Cook 40 min

Ingredients:

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

Directions:

Heat the olive oil in a large Dutch oven or pot 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 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.

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