Stir together first 5 ingredients in a small bowl. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture.
Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink. Transfer to a plate.
Add onion, bell pepper, and jalapeño to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice mixture; cook, stirring constantly, 1 minute.
Add pumpkin and next 5 ingredients to soup pot. Bring soup to a boil, reduce heat, and simmer, covered, 25 minutes or until pumpkin is tender. Return chicken to pot; simmer 2 minutes or until heated through. Remove from heat, and stir in lime juice. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.
The taste is great - I added extra pumpkin but agree with other reviewers that I probably should have doubled the beans as well. I tamed it down a bit - no cayenne pepper or jalepeno pepper. Still awesome.
This is an outstanding chili! I have made this about five times in the last three weeks. I use butternut squash and double up on the beans and jalapenos. I enjoy the chili best topped off with sour cream/greek plain yogurt, cilantro, avocado and a generous sprinkling of jalapenos!
This chili is scrumptious! Hearty, filling, flavorful-- I can't stop eating it. It's like a chunky, fall-harvest version of tortilla soup. I made the vegetarian adaptation with a few extra revisions: Doubled the bell pepper, jalapeño, beans and garlic, threw in two extra cups of butternut squash, added an extra few ounces of vegetable broth, and also garnished with green onions. A very easy-to-make, flexible, and tasty recipe.