I've been sharing well-seasoned recipes for over a decade, honey, and I’ve learned that chili is one of those dishes where layering your flavors matters. You want every ingredient working together, not a pot that tastes like tomatoes and chili powder with a few toppings thrown on top. It needs to be thick, hearty, and seasoned all the way through, and this Pumpkin Chicken Chili checks every box.
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Nothing screams fall more than pumpkin recipes! And soups and warm chili! Though I will argue that you can eat soup and chili any time of the year. It's the perfect comfort food and it makes the kind of leftovers you actually look forward to eating the next day!
Keep the pumpkin vibes going and pair this with my pumpkin honey cornbread or hot water cornbread.
Pumpkin Chicken Chili Ingredients
- Olive Oil
- Chicken Breasts or Chicken Thighs
- Onions
- Garlic Cloves
- Bell Peppers
- Broth
- 100% Pureed Pumpkin
- Canned Diced Tomatoes and Chilis
- Canned Chili Beans
- Canned Black Beans
- Tomato Paste
- Cream Cheese: Use this if you like creamy chili.
How to Make Pumpkin Chicken Chili
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chicken cubes. Season with chili seasoning.
- Cook for 3-4 minutes until no longer pink. Remove and set aside.
- Add olive oil, onions, and peppers. Saute for a few minutes until the veggies are soft.
- Add in minced garlic and stir.
- Add in the broth and deglaze the pot. Add in the cooked chicken, pumpkin, diced tomatoes and chilies, tomato paste (remember this optional), and chili beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
- Open the pot and add the cream cheese. Stir continuously until melted.
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Pumpkin Chicken Chili
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Video
Ingredients
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breasts Cut into cubes about ½ - 1 inch thick.
- ½ cup chopped onions
- 2-3 garlic cloves, minced
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- ½ cup chicken broth
- 15 oz 100% pureed pumpkin Canned
- 1 15oz can of diced tomatoes and chilis Do not drain.
- 1 15oz can chili beans I like a spicy kick, so I choose medium spiced beans. Do not drain.
- 1 15oz can black beans Drained.
- 6 oz can tomato paste (Optional) Omit if you want strong, pumpkin flavor.
- 4 oz cream cheese Can also substitute 1 cup of coconut milk.
Homemade Chili Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon red cayenne pepper optional for spicy
Instructions
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
- Cook for 3-4 minutes until no longer pink. Remove and set aside.
- If needed, add additional olive oil, onions, and peppers to the pot. Saute for a few minutes until the veggies are soft.
- Add in the minced garlic and stir.
- Add in the broth and deglaze the pot. Add in the cooked chicken, pumpkin, diced tomatoes and chilies, tomato paste (remember this optional), the remaining chili seasoning, and chili beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
- Open the pot and add the cream cheese. Stir continuously until melted.
- Cool before serving.
Notes
- If you are looking for full pumpkin flavor, do not use the tomato paste. I like to add it from time to time to get the standard taste of chili in addition to pumpkin, but it does drown out the pumpkin flavor, some.
- To make the dish keto-friendly, omit the beans and tomato paste.
- You can use a cut up rotisserie chicken in the recipe if you wish.
- You can use a chili packet if you don't wish to make your own seasoning.
- You can use any beans you like, you can substitute black beans.
- You can use any cut of chicken you like, such as thighs. Cook time will remain the same.
- To make this using shredded chicken, add your ingredients to a slow-cooker or Instant Pot along with 1 cup of chicken broth (omit the ½ cup of broth noted in the recipe). To slow cook, cook for 4 hours on High or 8 hours on Low. To pressure cook, cook for 10 minutes on Manual > High-Pressure Cooking. Allow steam to release naturally for 10 minutes. Open and remove the chicken and shred. The cook time in the recipe will remain the same. Add the cream cheese to the recipe last after the chicken has cooked.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Pumpkin has a mild, slightly sweet and earthy flavor. Once it's combined with chicken, tomatoes, beans, broth, and chili spices, it doesn't taste like pumpkin pie. It adds richness and helps give the chili a thick, hearty texture.
Not when you're using plain pumpkin puree. Pumpkin has some natural sweetness, but the savory seasonings, chicken, beans, and tomatoes balance it out.
Use 100% pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that you don't want in savory chili.
Yes. Cook and puree fresh pumpkin until smooth before adding it to the chili. Canned pumpkin is much easier and gives you consistent results.
Boneless, skinless chicken breasts or thighs both work. Chicken thighs are a little richer and are more forgiving when it comes to overcooking, while breasts are a leaner option.
Absolutely. It's an easy shortcut. Since the chicken is already cooked, add it toward the end so it has enough time to warm through without drying out.
Absolutely. If you make this into a chili with no beans, you won't need to modify the recipe at all.
Pumpkin puree continues to thicken the chili as it cooks and sits. Stir in a little chicken broth until you reach the consistency you want.
The best way to get thick chili is to not go overboard with liquids. I only use a ½ cup of chicken broth in this recipe. The remaining liquid comes from the diced chilis and tomatoes and the tomato paste, which will thin out a lot as the chili simmers.
To make this using shredded chicken, add your chicken breasts to a slow-cooker or Instant Pot along with 1 cup of chicken broth. To slow cook, cook for 4 hours on High or 8 hours on Low. To pressure cook, cook for 10 minutes on Manual > High-Pressure Cooking. Allow the steam to release naturally for 10 minutes.
Open and remove the chicken and shred.
Add diced jalapeños, cayenne pepper, crushed red pepper flakes, chipotle peppers in adobo, or your favorite hot sauce. Add a little at a time because it's much easier to add heat than take it away.
Yes. Add the ingredients to the slow cooker and cook until the chicken reaches 165°F and shreds easily. Shred the chicken and return it to the chili before serving.
Yes. Chili is perfect for making ahead because the flavors have even more time to come together. It will thicken in the refrigerator, so add a splash of broth when reheating if necessary.
It will last in the fridge for 3-4 days tightly covered.
I love to freeze it using these freezer soup molds from Amazon. It will freeze for up to several months. I like to defrost it overnight in the fridge and then reheat.
Pumpkin Chicken Chili Toppings
- Shredded Cheese
- Plain Greek yogurt or sour cream
- Jalapenos
- Cooked and Crumbled Bacon
- Sliced Avocado
What to Serve With Pumpkin Chili
You can't go wrong with some good cornbread like my classic Southern homemade cornbread. If you're looking for side dishes, check out my Southern green beans and potatoes, or air fryer green beans.
More Chili Recipes
Keto Low Carb Chili
Instant Pot Beef Chili
Chili Cheese Fries
Instant Pot White Chicken Chili
Slow Cooker White Chicken Chili
Sweet Potato Chili
Creamy Seafood Chili
Buffalo Chicken Chili
Leftover Turkey Chili
Slow Cooker Crockpot Chili Mac
Butternut Squash Chili
Creamy Stovetop White Chicken Chili
Taco Chili
More Pumpkin Recipes
Sugar Free Pumpkin Spice Latte
Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies
Pumpkin Crisp
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Pie
Keto Low Carb Pumpkin Spice Latte
Pumpkin Cornbread
Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.
Ashley Merritt says
You did it again! Loved this chili. Great flavor and easy to make!
staysnatched says
Yay! I'm so glad you enjoyed it!
Caroline says
Made this recipe a tonight and it was SO delicious, satisfying and way healthier than the Friday takeout I usually opt for. Thank you!!!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Leeza Klock says
Delicious, easy, and the perfect fall meal. Mywhole family loved it and it was simple, done in 30 minutes, and a complete meal. Could not ask for more!
staysnatched says
Yay! Such a great, quick meal!
Chastidy Burns says
This chili was amazing! The flavor is so good, and the recipe is so easy. I think I’ll try browning some spicy Italian sausage to sub for the chicken next time for some extra kick. Will definitely make this again!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Shawna says
Fall is my favourite season and this is the perfect fall dish. So full of flavour.
staysnatched says
I'm so glad you enjoyed the recipe!
Tori says
Amazing as usual!!! I subbed the cream cheese with coconut milk as suggested by Brandi and it was delicious. Would highly recommend!
staysnatched says
Wonderful. I'm glad you enjoyed the recipe.
Coby says
This was delicious! The pumpkin and cream cheese gave it a smooth, creamy texture, and I love how quickly it came together. I used my homemade turkey stock from your instant pot recipe instead of chicken broth (yeah!). I also appreciated how this uses a whole can of pumpkin instead of just part of it- I hate having just a little bit leftover canned pumpkin, lol!
staysnatched says
Yay! That's such a great point. I hate that, too.
Joanna says
So delicious & easy!
staysnatched says
I’m glad you enjoyed it!
Cindy T says
This chili was amazing!! Making a 2nd batch right now!!
staysnatched says
Wonderful! I'm so glad you enjoyed it!