This was excellent. I made it for halloween and everyone loved it. Doubled the batch, but only used the 2 cans of beans (1 of each). I omitted the jalapeno as we had littles ones at the table, and added mined anaheim chili instead. I only needed 2 cups of the chicken broth. Used only 1 Tablespoon of cumin and added about 1/2 Tablespoon on ancho chili powder. But the best part - I roasted cubed butternut squash in the oven for about 30 minutes (olive oil, salt and pepper tossed together, 450 degrees) then added that to the chili. Wow wee...the pumpkin puree makes this dish something special.
Pumpkin Chili with Chicken
daneanp Posted: 11/01/13
erynittleman Posted: 10/14/13
LOVED this!! I added pumpkin pie spice and red pepper flakes. It was relish!