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CHILI RECIPES
Acorn Squash and Chicken Chili
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Acorn
Squash and Chicken Chili |
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Wonderful cold-
weather dish...
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1
Tbs |
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extra-virgin olive oil |
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1
medium |
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red
onion, finely chopped |
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1
medium |
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red
or orange bell pepper, finely chopped |
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1
medium |
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jalapeño, seeded and finely chopped |
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2
cloves |
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garlic, finely chopped |
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1
Tbs |
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Chinese five-spice powder |
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2
tsp |
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chili powder |
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1
medium |
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(2
lb.) acorn squash, halved lengthwise,
seeded, peeled and cut into 1-inch
pieces |
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1
whole |
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skinless, boneless chicken breast (about
1½ lbs.), cut into 1-inch pieces |
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28
ounce |
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can
diced tomatoes with their juices |
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1
cup |
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light beer, such as pilsner |
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1
Tbs |
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unsweetened cocoa powder |
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1
tsp |
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brown sugar |
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15.5
ounce |
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can
pinto beans, drained |
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3
medium |
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limes, 2 juiced (about 3 T.), plus 1
lime cut into wedges, for serving |
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cilantro, for serving |
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sour
cream or plain yogurt, for serving |
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1 |
Heat olive
oil in a large Dutch oven or pot over
medium-high heat. Add onion and cook, stirring,
until softened, about 5 minutes. Add bell
pepper, jalapeño, 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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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. |
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Servings: 4 |
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Recipe Source |
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EveryDay with Rachael Ray |
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