Chicken and Acorn Squash Chili
Fall is here in Southern California…even though it doesn’t particularly feel like it. Today the forecast says it will get down to a chilly 70 degrees, only to get back up to 91 degrees on Saturday. I am dusting off my UGGS as we speak…haha!
Anyhow, even though it hasn’t cooled down a ton here, the fall vegetables are out in full force at the grocery stores, so I picked up a few of my favorites last week. I always buy spaghetti squash, but one of my other favorites during the fall is acorn squash. This little green and orange nugget of joy has a sweet flavor when baked. One cup has only 56 calories and 25% of your daily Vitamin C!
One of my favorite acorn squash recipes is to just cut one in half, bake it in the oven for about 25-30 minutes and drizzle it with coconut oil, a little cinnamon, and brown sugar.
However, today I decided I wanted to do something a little more filling and put together a delicious chili that will last for a few days in my refrigerator. Any time I can make a healthy and hearty meal that I can put in Tupperware and carry with me to work for lunch is a good meal.
This chili was a little different. It called for a cup of pilsner, which is a light beer. It also called for unsweetened cocoa powder, which has become a staple in my chilies, because it adds a rich but subtle dash of flavor.
CHICKEN AND ACORN SQUASH CHILI
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
2-3 garlic cloves, chopped
1 tablespoon Chinese five-spice powder
2 teaspoons chili powder
1 acorn squash seeded, cooked, peeled, and cut into 1-inch pieces
3 skinless, boneless chicken breasts cut into 1-inch pieces
1 28 oz. can of diced tomatoes with their juices
1 cup pilsner/light beer
1 tablespoon unsweetened cocoa powder (I used Navitas Naturals)
1 teaspoon brown sugar
1 15 1/2 ounce can black beans, drained
Juice of 2 limes (about 3 tablespoons)
Cilantro, for serving
Feel free to add sour cream, greek yogurt, or sliced avocados as well!
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, 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 black 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.
ENJOY!
