A Bowl Of Food On A Plate On A Table
Scroll to Explore

Online Reservations

Booking Details



  • 1 small onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 ½ lbs ground chicken
  • 2 (15-oz.) cans diced tomatoes, undrained
  • 1 (15-oz.) can pure pumpkin
  • 3 tablespoons olive oil
  • 2 cups low-sodium chicken broth
  • 1 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (15-oz.) can white kidney beans, drained and rinsed salt and pepper


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. Add tomatoes, pumpkin, broth, chili powder, cumin and ½ teaspoon 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.