Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
25 Mins
Cook Time
32 Mins
Makes 9 cups

Packed with flavor, this recipe can easily be adapted for vegetarians. Simply exchange vegetable broth for chicken and omit the cubed chicken and stir in more beans.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Waterbaby3's Review

November 17, 2013
Really liked it and listened to others adding extra beans and pumpkin. Might change up the spices next time, although not sure to what quite yet.

SharonFolmar's Review

September 27, 2012
My husband and I LOVE this spicy chicken chili recipe. I used butternut squash and two cans of cannellini beans. It is now one of our new favorites.

pamsnyder123's Review

October 07, 2012
I've made this twice in one week~~ so many liked it ~~ much tastier than your traditional white chili

flowerpot916's Review

December 04, 2012
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!

bellablue05's Review

May 04, 2014
Great recipe. Loved the avocados and cilantro on top.

jasperks's Review

September 23, 2012
Made this chili yesterday. It was a real hit!

BellaNelson's Review

October 02, 2012
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.

Delicious pumpkin chili

November 08, 2015
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.