Bison Chili with Chickpeas and Acorn Squash

Ingredients

• 2 dried ancho chiles
• 2 cups unsalted beef stock (such as Swanson)
• 1 (8-ounce) package fresh cremini mushrooms
• Cooking spray
• 1 1/2 pounds 90% lean ground bison or ground sirloin
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1 tablespoon unsalted tomato paste
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 3/4 teaspoon cumin seeds, toasted
• 1 (12-ounce) bottle dark Mexican beer
• 1 (28-ounce) can crushed tomatoes
• 2 cups (1/2-inch) cubed peeled acorn squash
• 1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
• 1/2 cup reduced-fat sour cream
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

1. 1. Combine chiles and stock in a microwave-safe bowl; microwave at HIGH 3 minutes. Let stand 10 minutes. Remove stems. Combine chile mixture and mushrooms in a blender; process until smooth.
2. 2. Heat a Dutch oven over high heat. Coat pan with cooking spray. Add bison, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until browned, stirring to crumble. Remove bison from pan. Reduce heat to medium-high. Add onion and bell pepper to pan; sauté 5 minutes. Stir in garlic; sauté 1 minute. Stir in tomato paste; cook 2 minutes, stirring frequently. Add chili powder, oregano, coriander, and cumin; sauté 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.