Bison Chili with Chickpeas and Acorn Squash

Ingredients

• 2 cups acorn squash cubed peeled ()
• 2  ancho chiles dried
• 2 cups beef stock unsalted (such as Swanson)
• 12 ounce mexican beer dark
• 0.8 teaspoon pepper black divided
• 28 ounce canned tomatoes crushed canned
• 14.5 ounce chickpeas unsalted rinsed drained canned
• 1 tablespoon chili powder 
• 8 ounce cremini mushrooms fresh
• 0.8 teaspoon cumin seeds toasted
• 0.5 cup flat-leaf parsley fresh chopped
• 1 tablespoon garlic minced
• 1 cup bell pepper green chopped
• 1 teaspoon ground coriander 
• 1.5 pounds ground sirloin 90% lean
• 1 teaspoon kosher salt divided
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 2 cups onion chopped
• 2 teaspoons oregano dried
• 1 tablespoon tomato paste unsalted

Equipment

• bowl
• frying pan
• blender
• microwave
• dutch oven

Directions

1. Combine chiles and stock in a microwave-safe bowl; microwave at HIGH 3 minutes.
2. Let stand 10 minutes.
3. Remove stems.
4. Combine chile mixture and mushrooms in a blender; process until smooth.
5. Heat a Dutch oven over high heat. Coat pan with cooking spray.
6. Add bison, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until browned, stirring to crumble.
7. Remove bison from pan. Reduce heat to medium-high.
8. Add onion and bell pepper to pan; saut 5 minutes. Stir in garlic; saut 1 minute. Stir in tomato paste; cook 2 minutes, stirring frequently.
9. Add chili powder, oregano, coriander, and cumin; saut 30 seconds. Return bison to pan. Stir in beer; cook 3 minutes or until liquid is reduced by half. Stir in mushroom mixture and tomatoes; bring to a simmer. Reduce heat, and simmer 25 minutes. Stir in squash and chickpeas; simmer 45 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Top with sour cream and parsley.