Heat the oil in a Dutch oven or large pot over medium heat. Sauté the onions until lightly browned, about 8 minutes.
Add the bell peppers, jalapeño and garlic to the pot. Sauté for an additional 5 minutes.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
Stir in the squash, cilantro, cocoa and beans. Simmer for 5 additional minutes.
Serve in individual bowls, topped with cheese, sour cream and scallions, if desired.
Notes
Try using cooked pumpkin in place of the butternut squash.
Try using double quantities of jalapeño, garlic, coriander and cilantro for more spice!