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Heat a large pot over medium/high heat and add the olive oil. Once hot, add the onion, garlic, red bell pepper, and jalapeño and sauté for 5-6 minutes, stirring frequently. Add the ground chicken, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper, and sauté for another 5 minutes, breaking up the chicken into small pieces.
Add the beer, bring to a boil, and cook for 3-4 minutes or until liquid has reduced. Add black beans, tomatoes, tomato sauce, tomato paste, butternut squash, and chicken broth, and stir to combine. Bring to a boil.
Once boiling, reduce heat to medium and simmer for 20 minutes, covered, stirring occasionally, then simmer for another 10 minutes, uncovered. Once chili has simmered, add the kale, and stir until wilted into the chili. To serve, top with sour cream, shredded cheese, cilantro, chips, and whatever your favorite chili toppings are! This gets better and better throughout the week too!