Why You’ll Love This Recipe

This Chicken Chili with Pumpkin is the perfect comforting dish for cooler weather. Packed with lean chicken, savory spices, and the rich, earthy flavor of pumpkin, this chili is a hearty and wholesome meal. The combination of tender chicken, pumpkin’s natural sweetness, and a blend of chili spices creates a unique twist on traditional chili. It’s not only delicious but also packed with nutrients, making it a great option for a family dinner or meal prep for the week ahead. Plus, it’s easy to make and can be customized to suit your spice level!

Chicken Chili with Pumpkin

Ingredients

1 lb boneless, skinless chicken breasts or thighs, diced
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
1 can (15 oz) white beans, drained and rinsed (or kidney beans)
1 can (15 oz) diced tomatoes
1 cup chicken broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for spice)
Salt and pepper to taste
1 tablespoon fresh cilantro or parsley, chopped (for garnish)
Sour cream, shredded cheese, or green onions for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the cumin, chili powder, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes to toast the spices.
Add the pumpkin puree, diced tomatoes, white beans, and chicken broth to the pot. Stir everything together to combine.
Return the cooked chicken to the pot, season with salt and pepper to taste, and bring the mixture to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld and the chili to thicken.
Taste and adjust the seasoning, adding more salt, pepper, or spice if desired.
Serve the chili hot, garnished with fresh cilantro or parsley. Add a dollop of sour cream, shredded cheese, or green onions if you like.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy Version: Add chopped jalapeños or a dash of hot sauce to ramp up the heat.
Vegetarian Option: Replace the chicken with additional beans (black beans or pinto beans) or sautéed vegetables for a vegetarian chili.
Pumpkin Flavor: If you love the pumpkin flavor, use roasted pumpkin cubes instead of pumpkin puree for added texture and sweetness.
Beans: Feel free to swap the white beans for black beans, kidney beans, or any bean of your choice.

Storage/Reheating

Storage: Leftover Chicken Chili with Pumpkin can be stored in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat on the stove over low heat until warmed through, or microwave individual servings for 1-2 minutes. Add a little water or broth if the chili has thickened too much.

FAQs

1. Can I use ground chicken instead of diced chicken?

Yes, ground chicken will work great in this recipe. Just brown it in the pot with the onions and garlic before adding the spices and other ingredients.

2. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast or steam fresh pumpkin and puree it to use in this chili. Just make sure to remove the skin and seeds before pureeing the flesh.

3. Is this recipe gluten-free?

Yes, this Chicken Chili with Pumpkin is naturally gluten-free as long as you use gluten-free chicken broth.

4. Can I make this chili ahead of time?

Yes, this chili actually tastes even better the next day as the flavors continue to develop. Make it ahead and store it in the fridge for 3-4 days, or freeze for up to 3 months.

5. Can I freeze the chili?

Yes, you can freeze Chicken Chili with Pumpkin. Let it cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months and reheat on the stove when ready to enjoy.

6. How can I make the chili thicker?

If you prefer a thicker chili, you can add an extra half can of beans (mashed slightly to thicken) or simmer the chili uncovered for a longer period of time to reduce it.

7. Can I use a slow cooker for this recipe?

Yes, you can make this chili in a slow cooker. Simply brown the chicken, sauté the onions and garlic, and then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

8. How can I make this chili spicier?

To add more spice, include diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce in the recipe.

9. Can I add other vegetables to this chili?

Definitely! Feel free to add diced carrots, zucchini, or bell peppers for added texture and flavor.

10. Can I serve this chili with toppings?

Yes, top with shredded cheese, sour cream, avocado slices, or fresh cilantro for added richness and flavor.

Conclusion

This Chicken Chili with Pumpkin is a perfect fall or winter dish that’s both comforting and nutritious. The combination of tender chicken, earthy pumpkin, and flavorful spices creates a rich, satisfying meal. It’s easy to make, full of flavor, and perfect for meal prep or a cozy family dinner. Whether you’re craving something new or looking to spice up your traditional chili recipe, this hearty, pumpkin-infused chili will quickly become a favorite!

Chef MARTHA