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Recipe Summary test

prep:
30 mins
cook:
40 mins
total:
70 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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