Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
3 tablespoons olive oil
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 1/2 pounds ground chicken
2 15-oz. cans diced tomatoes, undrained
1 15-oz. can pure pumpkin
2 cups low-sodium chicken broth
1 1/2 tablespoons chili powder
1 tablespoon cumin
Salt and pepper
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can white kidney beans, drained and rinsed
How to Make It
Warm oil in a large pot over medium heat. Add onion, bell pepper, jalapeño and garlic; sauté until tender, about 12 minutes. Transfer to a bowl. Add chicken to pot and cook, stirring, until no pink remains, about 8 minutes. Return vegetables to pot.
Add tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.
I typically make this for our Halloween gathering and everyone seems to like it. We prepare toppings that people can use (or not) on the side: sliced green onion, cilantro leaves, sliced olives, sour cream, shredded cheeses, minced jalapeno. I also typically roast up some butternut squash in the oven and then add it into the chili with the beans at the end. It is a bit time consuming but worth it.