Acorn Squash and Chicken Chili Darienne Sutton   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 30 min Cook Time: 40 min 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 1 1/2 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 1. 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. 2. 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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