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Acorn Squash and Chicken Chili

October 2006
Acorn Squash and Chicken Chili

by 8 people

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

Makes: 4 servings

Prep: 30 mins

Cook: 40 mins

  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, finely chopped
  • 1 red or orange bell pepper, finely chopped
  • 1 jalapeno, 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
  • 1 28 ounce can  diced tomatoes with their juices
  • 1 cup light beer, such as pilsner
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon brown sugar
  • 1 15 1/2 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, jalapeno, 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.
  • Folie a Deux Menage a Trois White 2005 (California)