Chicken-and-White Bean Chili with Pumpkin

Ingredients

• 0.3 teaspoon pepper black
• 3 cups butternut squash cubed peeled
• 15.5 ounce .5 can cannellini beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 0.1 teaspoon cayenne pepper 
• 28 ounce chicken broth canned
• 2 tablespoons chili powder 
• 25 servings garnishes: cream fresh sour sliced chopped
• 2  garlic cloves minced
• 1 tablespoon ground cumin 
• 1  jalapeño minced seeded
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 1  onion chopped
• 0.5 teaspoon oregano dried
• 1  bell pepper red chopped
• 0.8 teaspoon salt 
• 1 pound chicken breasts boneless skinless cubed
• 2 tablespoons tomato paste 

Equipment

• bowl
• pot

Directions

1. Stir together first 5 ingredients in a small bowl.
2. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture.
3. Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink.
4. Transfer to a plate.
5. Add onion, bell pepper, and jalapeo 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.
6. 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.
7. Remove from heat, and stir in lime juice.
8. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.