If there’s one cozy meal I look forward to all season, it’s Pumpkin Chicken Chili. Imagine your kitchen filled with the aroma of warm spices, earthy pumpkin, and simmering chicken—this recipe is pure comfort in a bowl, but with a nutritious, modern twist. The velvety pumpkin purée melds beautifully with gentle chili heat and hearty beans, making it not just filling, but glowingly good for you. Whether you’re seeking a warming supper after a chilly day or a festive addition to your fall table, Pumpkin Chicken Chili is here to deliver big flavor, nourishing ingredients, and a pile of irresistible toppings.
Ingredients You’ll Need
Every ingredient in this Pumpkin Chicken Chili brings its own special magic: from the tender chicken and silky pumpkin to the colorful veggies and fragrant spices. Simple pantry staples come together to create deep, luscious flavors—nothing fancy, just heart and soul food at its best.
- Olive oil: Adds richness and helps sauté the aromatics for a flavorful base.
- Onion: Diced onion starts everything off with sweetness and savory depth.
- Red bell pepper: Lends a nice pop of color and a gentle, sunny sweetness.
- Garlic cloves: Essential for warmth and a punch of garlicky goodness.
- Ground chicken (or shredded cooked chicken): Makes this chili satisfyingly hearty and protein-packed.
- Pumpkin purée: The key ingredient for creamy texture and earthy flavor—make sure it’s pure pumpkin, not pie filling!
- Diced tomatoes: Their acidic brightness balances the subtle sweetness of the pumpkin.
- White beans (cannellini or navy): Creamy and mild, they give body to the chili.
- Black beans: For a little added color and that classic chili heartiness.
- Chicken broth: Brings everything together with savory depth—choose low-sodium for more seasoning control.
- Chili powder: The classic chili seasoning gives the dish gentle heat and robust flavor.
- Ground cumin: Adds earthy, nutty notes that play perfectly with pumpkin.
- Smoked paprika: For a touch of smokiness that makes every bite feel warming.
- Cinnamon (optional): Introduces subtle autumn warmth—don’t skip it if you love cozy flavors.
- Salt and pepper: Essential to enhance all the other ingredients—season to your taste.
- Frozen or canned corn (optional): Adds a cozy sweetness and pops of sunny color.
- Sour cream or Greek yogurt (for topping): Offers a cooling, creamy finish.
- Shredded cheddar or Monterey Jack cheese (for topping): Because chili and melted cheese are a match made in heaven.
- Fresh cilantro (for topping): Brings fresh, herby brightness to every bowl.
- Sliced jalapeños (for topping): Crank up the heat and give your chili a zesty edge.
How to Make Pumpkin Chicken Chili
Step 1: Sauté Aromatics
Begin by heating the olive oil in a large, heavy pot over medium heat. Add the diced onion, bell pepper, and garlic, stirring occasionally. After about 4 minutes, these will soften and release an irresistible fragrance that lays the groundwork for flavor in your Pumpkin Chicken Chili.
Step 2: Cook the Chicken
Add the ground chicken directly to your pot, breaking it up with your spoon as it cooks. You’ll want to see it turn golden and crumbly, ensuring every chili spoonful boasts tender chicken bites. If you’re using pre-cooked shredded chicken, you can skip this step and add it later with the other major ingredients.
Step 3: Add Pumpkin and Pantry Staples
Now comes the centerpiece: stir in your pumpkin purée, diced tomatoes, both kinds of beans, and the chicken broth. Sprinkle in chili powder, cumin, smoked paprika, cinnamon (if you’re using it), plus a good pinch of salt and pepper. This is where the iconic sunset hue and creamy texture of Pumpkin Chicken Chili begin to take shape.
Step 4: Simmer to Perfection
Give everything a thorough stir, then bring your pot to a gentle boil. Drop the heat down to a steady simmer and let it cook uncovered for 25 to 30 minutes. A few occasional stirs will help distribute the flavors and thicken your chili to that perfect, rich consistency.
Step 5: Add Corn and Adjust Seasoning
If you’re feeling festive, stir in the corn during the last five minutes. Taste your chili—now’s the time to add a touch more salt, spice, or even a dash of cinnamon until it’s just right for your palate.
Step 6: Serve with Your Favorite Toppings
Ladle that steamy Pumpkin Chicken Chili into bowls and top each one with a dollop of sour cream or Greek yogurt, a snowdrift of melty cheese, fresh cilantro, and, if you like, a few spicy jalapeño slices for zing. Dig in while it’s hot!
How to Serve Pumpkin Chicken Chili
Garnishes
The right toppings take your Pumpkin Chicken Chili from good to unforgettable. I love a swirl of cool Greek yogurt or sour cream, shredded sharp cheddar or Monterey Jack, and a scattering of bright cilantro leaves. For spice lovers, jalapeño slices add a lively kick right at the end—don’t be shy with those extras!
Side Dishes
This chili shines with a crusty piece of sourdough or a hunk of buttery cornbread on the side for soaking up every drop. A simple green salad or roasted autumn veggies make the meal well-rounded and colorful, while tortilla chips turn it into a hearty dip for game day get-togethers.
Creative Ways to Present
Pumpkin Chicken Chili is gorgeous served in big, rustic bowls or mugs if you’re aiming for cozy vibes. For a show-stopping autumn dinner party, try ladling it into hollowed-out mini pumpkins for edible bowls, or serve as chili “sliders” in small rolls for festive gatherings. You’ll wow everyone with both flavor and presentation!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Pumpkin Chicken Chili to airtight containers and stash them in the fridge. The flavors deepen overnight, so it’s often even tastier the next day—perfect for busy weeknight lunches or meal prepping! Leftovers stay fresh for up to four days.
Freezing
This recipe is freezer-friendly and just gets better with time. Portion your cooled chili into freezer-safe bags or containers, leaving a bit of space for expansion. Label and freeze—Pumpkin Chicken Chili will keep beautifully for up to three months without losing its sweet, spicy punch.
Reheating
To reheat, simply warm in a saucepan over low to medium heat, adding a splash of broth or water if it’s thickened up too much. If you’re bringing it to work or reheating small portions, the microwave is also your friend. Stir occasionally, and heat until piping hot throughout for the best, cozy bowl.
FAQs
Can I use leftover cooked chicken instead of ground chicken?
Absolutely! Shredded rotisserie or cooked chicken works beautifully in Pumpkin Chicken Chili. Just skip the browning step and add the meat when you add the pumpkin, beans, and other ingredients—it’ll soak up all the wonderful flavors during simmering.
Is there a vegetarian version of Pumpkin Chicken Chili?
There sure is! Just leave out the chicken and sub in more beans (like chickpeas or kidney beans) for extra protein. Use vegetable broth instead of chicken broth, and you’ll have a vibrantly spiced, plant-based chili everyone will love.
Can I make Pumpkin Chicken Chili in a slow cooker?
Yes! Sauté your aromatics and brown the chicken first for best flavor, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding the corn and any quick-cooking veggies in the last 30 minutes.
What if I only have pumpkin pie filling?
It’s best to use plain pumpkin purée, as pumpkin pie filling contains added sugar and spices that can throw off the chili’s flavor. If pumpkin purée isn’t available, cooked mashed sweet potato makes a tasty substitute.
Does Pumpkin Chicken Chili get spicy?
Not overly—this recipe is gently spiced, with just enough warmth to be family friendly. If you want more kick, ramp up the chili powder, toss in cayenne, or get generous with those jalapeño toppings. You can easily adjust the heat to your liking.
Final Thoughts
If you’re searching for a bowl of comfort packed with unique flavor, you’ll fall in love with Pumpkin Chicken Chili. It’s my go-to dish for gatherings, meal prep, or those crisp nights when only something nourishing and special will do. Give it a try and let the warmth bring smiles to your table—you might just find a new seasonal favorite!
Print
Pumpkin Chicken Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty, flavorful chili made with tender chicken, creamy pumpkin purée, beans, and warm spices. Cozy, nutritious, and perfect for fall and winter nights.
Ingredients
Vegetables:
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Protein:
- 1 lb ground chicken (or shredded cooked chicken)
Canned Goods:
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Broth and Spices:
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cinnamon (optional, for warmth)
- Salt and pepper, to taste
Optional:
- ½ cup frozen or canned corn
For Topping (optional):
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro
- Sliced jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened, about 4 minutes.
- Add ground chicken and cook until browned, breaking it up with a spoon. (Skip this step if using cooked shredded chicken.)
- Stir in pumpkin purée, diced tomatoes, beans, broth, chili powder, cumin, paprika, cinnamon, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
- Stir in corn if using. Adjust seasoning to taste.
- Serve hot with desired toppings.
Notes
- For extra richness, add ½ cup heavy cream or coconut milk at the end.
- Swap ground chicken with turkey for a leaner version.
- Leftovers taste even better the next day—store in the fridge up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course / Soup & Stew
- Method: Stovetop / One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
