Labadie Recipe Database
Name Squash and Chicken Chili
Number of People 8
List of Ingredients 1 T 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 T Chinese five-spice powder

1 Tsp. chili powder

1 acorn squash (about 2 lbs.) halved lengthwise, seeded, peeled and cut into 1-inch pieces

1 1/2 lbs. boneless, skinless, chicken breasts, cut into 1-inch pieces

28 oz. can diced tomatoes with juice

1 cup beer, light colored

1 T unsweetened cocoa powder

1 T brown sugar

30 oz. canned pinto beans, drained and rinsed

2 T honey

1/2 cup dried cranberries

juice of 2 limes (about 3 T), plus 1 lime cut into wedges, for serving

cilantro, for serving

sour cream or plain yogurt, for serving
Description Heat the olive oil in a large Dutch oven over medium-high heat.  Add 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 squash pieces, chicken, tomatoes, beer, cocoa powder, brown sugar and honey.  Bring mixture to a boil, stirring, then reduce heat and simmer for 20 minutes.



Stir in pinto beans, lime juice and cranberries; cook 5 minutes.  Let the stew cool slightly, then ladle into bowls and top each serving with cilantro, sour cream and a lime wedge.
Time 1 hour
Difficulty (1-5) 1
Notes

The lime squeezed on top as you are about to eat is really delicious.
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