Black Bean Chicken Chili with Bittersweet Chocolate in Acorn Squash By Foodie’s Chef Laura Brennan -

Ingredients

• Small acorn squash, about 1-pound to 1 u00bc pound a piece. Roast 1 squash per two servings.
• 4-5 tablespoons olive oil, divided, plus more as needed
• Kosher salt and fresh ground black pepper, divided
• 1 u00bc pound green cabbage (one small head)
• 1-medim white or Spanish onion
• 3-4 medium-sized cloves garlic
• 1-pound ground chicken, organic or air-chilled is best
• 1 tablespoon chili powder, plus more to taste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin seed
• Optional: 1 teaspoon ground coriander seed
• 2 cans (14/15 ounces) prepared black beans, drained and rinsed
• 1 can (14/15 ounces) diced tomatoes (I like the u2018fire-roastedu2019 canned tomatoes)
• 1-2 cups chicken stock (or water) plus more as necessary
• u00bc cup bittersweet chocolate bits (or chopped chocolate)
• 1-2 tablespoons balsamic vinegar
• Optional: 1 tablespoon grated pepper jack or mozzarella cheese for top of each squash