Chicken-and-White Bean Chili with Pumpkin

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 3 cups peeled and cubed pumpkin, calabaza, or butternut squash
• 2 (14-ounce) cans chicken broth
• 1 (15.5-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh lime juice
• Garnishes: sour cream, sliced jalapeños, chopped fresh cilantro

Preparation

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.