How to Make It
1. Heat a large Dutch oven over medium-high. Add 2 tablespoons oil to pan; swirl to coat. Add squash; sauté 8 minutes or until lightly browned on all sides. Remove from pan; set aside.
2. Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, bell pepper, jalapeño, cumin, oregano, ground black pepper, salt, and red pepper to pan; sauté 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.
3. Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.
4. Combine remaining 1 teaspoon garlic, cilantro, and lime zest in a small bowl. Ladle chili into bowls and top with cilantro mixture.
Also appeared in: Cooking Light, September, 2021,Soups & Stews