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.
Notes
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.