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Pumpkin Chili

Serve with Cheesy Naan Dippers 


  • 2 C chicken broth or stock
  • 1 1/2 T Mexican seasoning blend or to taste
  • 2 lbs. boneless, skinless chicken breasts, cut into small bite-size pieces
  • 3 (15-oz.) cans black beans, rinsed and drained
  • 2 (16-oz.) jars Mrs. Renfro's Pumpkin Salsa
  • 1 (14 1/2-oz.) can fired roasted diced tomatoes
  • 1 (7-oz.) can diced green chiles
  • 1 large onion, chopped
  • Optional toppers: Shredded Jack, Pepper-Jack or Mexican blend cheese; sour cream; sliced green onion tops; snipped fresh cilantro.


  • Bring all ingredient except optional toppers to a boil in a large saucepan
  • Reduce heat and simmer, covered, for 1 hour or until chicken is very tender
  • Serve with any optional toppers, with Cheesy Naan Dippers on the side.

Makes 10 to 12 servings.

This recipe may be prepared up to 2 days in advance and stored tightly covered in the refrigerator.

Cheesy Naan Dippers:

  • Place 1 package Stonefire Mini Naan Bread on a parchment-lined baking sheet
  • Sprinkle lightly with a Mexican seasoning blend then top with shredded Jack, Pepper-Jack or Mexican blend cheese and chopped walnuts
  • Bake at 400°F or until cheese is melted and bread is crisp
  • Cut each into 4 strips.

Prep time: 15 minutes 

Cook time: 1 hour

Recipe courtesy of Patty Mastracco,

Print Recipe

Posted in Chicken, Dinner, Lunch, Pumpkin Salsa, Vegetables

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