This Acorn Squash and Chicken Chili is a unique alternative to traditional chili recipes.
I love this chili recipe because it’s very different than other chili recipes! The addition of acorn squash is a bonus. It makes this chili feel like fall or winter. And replacing beef with chicken is a good idea too. There are some other interesting additions to the chili like Chinese five spice powder, cocoa powder and beer. All of those things contribute to the final result of this amazing acorn squash and chicken chili!
- olive oil
- red onion
- red or orange bell pepper
- Chinese five-spice powder and chili powder
- acorn squash
- chicken breast
- canned diced tomatoes
- light beer
- unsweetened cocoa powder
- brown sugar
- canned pinto beans
- sour cream (for topping, optional)
How to make Acorn Squash and Chicken Chili:
The complete, printable recipe is at the end of this post.
Let this yummy pot of chili cool down for a bit before serving.
Ladle it into bowls and top each serving with some cilantro, a dollop of sour cream and a lime wedge. Enjoy!
Acorn Squash Recipes:
- Acorn Squash with Orange Pecans
- Roasted Winter Squash with Brown Butter and Sage
- Chili Roasted Acorn Squash
- Stuffed Acorn Squash
- Maple Roasted Acorn Squash
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Acorn Squash and Chicken Chili
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, finely chopped
- 1 medium red or orange bell pepper, finely chopped
- 1 medium jalapeño, seeded and finely chopped
- 2 medium garlic cloves, finely chopped
- 1 tablespoon Chinese five-spice powder
- 2 teaspoons chili powder
- 1 medium (2-pound) acorn squash, halved lengthwise, seeded, peeled and cut into 1-inch pieces
- 1 whole (about 1½ pounds) skinless, boneless chicken breast, cut into 1-inch pieces
- One 28-ounce can diced tomatoes, with their juices
- 1 cup light beer
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon brown sugar
- One 15.5-ounce can pinto beans, drained
- 3 medium limes, 2 juiced (about 3 tablespoons), plus 1 lime cut into wedges, for serving
- 2 tablespoons chopped cilantro, for serving
- ½ cup sour cream, for serving
- In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the 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.
- Stir in the pinto beans and lime juice and cook for an additional 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.
- If you are preparing this recipe as GLUTEN-FREE, substitute GF chicken broth for the beer, and make sure the brand of pinto beans you are using is known to be GF.
- If you are preparing this recipe as DAIRY-FREE, leave off the sour cream.