Holy mole chicken chili

Chicken second courses Mexican cuisine

So, this is not quite a traditional chili. It may even be a blasphemous chili. I'm never quite sure what the rules of chili are - I'm Norwegian, you can't really expect me to - I just know that I like it. Anyway, this chili came about because of a dinner at my in-laws right before Christmas. We had an amazing spectrum of dietary issues present: gluten free and no red meat, gluten free and no dairy, gluten free and vegetarian, no shellfish, no nuts... So, our host had decided on blackbean and butternut squash chili. Except, oops, I can't eat beans, sorry. So, she quickly changed to chicken chili with no beans. But that violated the need for a vegetarian option. In the end, we wound up with two separate pots of chili, one just chicken, and one blackbean and butternut squash. Now, I should have simply been happy to have something to eat, and I'm certainly not complaining, but I was a little bit sad I didn't get to have any squash in my chili. So, I fished some squash out of the bean chili, washed it off and added it to mine. The combination was delicious, and I vowed that the next time I made chili, it would be a chicken and butternut squash chili, so here it is. There's a decent amount of unsweetened chocolate in here, which gives it a mole-like richness. It's not super spicy because I was serving it to some other Norwegians (read: sensitive palates) but you can adjust the spice to your taste.