Chicken, White Bean And Butternut Squash Chili

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced
• 2 garlic cloves, minced
• 3 cups peeled butternut squash
• 2 (14-ounce) cans chicken broth
• 1 (15.5-ounce) can cannellini beans, rinsed and drained
• 1/4 cup bulgur
• 2 tablespoons fresh lime juice
• Garnishes: sour cream, sliced jalapenos, chopped fresh cilantro (omit sour cream if dairy intolerant)

1. 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.
2. 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.
3. 3. Add onion, bell pepper, and jalapeno 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.
4. 4. Add pumpkin and next 6 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.

chili powder, ground cumin, salt, black pepper, cayenne pepper, chicken breasts, olive oil, onion, red bell pepper, garlic, peeled butternut squash, chicken broth, cannellini beans, bulgur, lime juice, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-white-bean-and-butternut-squash-chili-52478901 (may not work)