Chicken Pumpkin Chili

Pumpkin and cocoa in a chili sound like trend-chasing, but they’re doing real work here. The cubed pumpkin or butternut squash softens just enough to thicken the broth without breaking down into mush, and the tablespoon of cocoa adds an undercurrent of bittersweet depth that mimics what a long-simmered mole gets from chocolate.

A full cup of beer in the pot is a Southwestern move. As it reduces, the malt mellows the heat from the jalapeño and gives the broth a savory bite you can’t get from broth alone. A Mexican lager keeps it bright; an amber ale takes it darker and richer.

The chicken goes in early to poach gently in the simmering liquid. Cubed and bite-sized, it cooks in 15 minutes and stays tender, which is why this version doesn’t end up with the dry, stringy chicken that ruins so many lighter chilis.

Layered toppings are the finish: shredded cheddar, sour cream, and scallions soften and brighten each bowl. Don’t skip them.

Chef Tips

• Cut the pumpkin into 1-inch cubes for the right tender-but-intact texture. Smaller pieces vanish into the broth.
• Bloom the chili powder and coriander in the oil with the aromatics. Spices added directly to wet liquid taste raw and dusty.
• Use a Mexican lager or pale ale. Hoppy IPAs turn bitter as they reduce.
• Make it a day ahead. Like all chilis, this gets better after a night in the fridge.

Variations

• Swap pinto beans for black beans and add a teaspoon of smoked paprika for a deeper, smokier bowl.
• Use ground turkey or pork in place of cubed chicken for a heartier finish.
• Add a chopped chipotle in adobo for serious smoky heat.