Acorn Squash and Chicken Chili

Ingredients

• 1 tablespoon Olive oil 🧺 4 at the market
• 1 medium sized Onion (preferably red) (finely chopped) 🧺 1 at the market
• 1 medium sized Bell pepper (finely chopped) 🧺 1 at the market
• 1 medium sized jalapeño (seeds removed, finely chopped)
• 2 cloves Garlic (finely chopped)
• 1 tablespoon Chinese five spice powder
• 2 teaspoons Chili powder 🧺 1 at the market
• 1 Acorn squash 🧺 1 at the market
• 1 1/2 pounds Boneless skinless chicken breast (cut into pieces) 🧺 3 at the market
• 1 28 ounce can Diced tomatoes (juice retained) (or substitute fresh) 🧺 1 at the market
• 1 cup Chicken broth
• 1 tablespoon Unsweetened cocoa powder
• 1 teaspoon Brown sugar
• 1 15.5 ounce can Pinto beans (or other beans of choice)
• 3 medium sized Limes (two juiced, one cut into wedges for serving)
• 2 tablespoons Chopped fresh cilantro (for serving)
• 1/2 cup Sour cream (for serving)

Instructions

1. 1
   Half the acorn squash lengthwise, then scoop out seeds, peel off skin, and cut the squash flesh into half inch pieces. Chop other vegetables and the chicken breast.
2. 2
   Heat the olive oil in a large Dutch oven over medium-high heat, then add the onion and cook for 5 minutes.
3. 3
   Add the bell pepper, jalapeño, garlic, five-spice powder and chili powder and cook for 3 minutes.
4. 4
   Stir in the squash pieces, chicken, tomatoes, chicken broth, cocoa powder and brown sugar. Bring the mixture to a boil, stirring, then reduce the heat and let simmer for 20 minutes
5. 5
   Stir in the beans of your choice and the lime juice, let cook for 5 more minutes, then divvy into servings with sour cream, cilantro and a lime wedge for garnish.