Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Cook Time
55 Mins
Serves: 8

Leigh Anne Wilkes, 53, Portland, Ore.,

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Always a hit

November 01, 2015
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.

CookingReno2013's Review

October 17, 2013

erynittleman's Review

October 14, 2013
LOVED this!! I added pumpkin pie spice and red pepper flakes. It was relish!

AprilCK's Review

October 12, 2013