There's nothing quite like a warm and hearty bowl of Pumpkin Chicken Chili to capture the essence of the season. This unique twist on a classic favorite combines tender chunks of chicken, the subtle sweetness of pumpkin, and a blend of spices that create a symphony of flavors in every bite. Perfect for family dinners or game-day gatherings, this chili is a delicious way to celebrate the flavors of fall.
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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!
Table of Contents
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.
How to Use Shredded Chicken
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.
Can You Omit the Beans?
Absolutely. If you make this into a chili with no beans, you won't need to modify the recipe at all.
How to Thicken
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.
Topping Ideas
- Shredded Cheese
- Plain Greek yogurt or sour cream
- Jalapenos
- Cooked and Crumbled Bacon
- Sliced Avocado
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How Long Will it Last in the Fridge?
It will last in the fridge for 3-4 days tightly covered.
Freezer Tips
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.
What to Serve With This Dish
Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Southern Classic Homemade Cornbread
Southern Cornbread Dressing
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.
Pumpkin Chicken Chili
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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.
Video
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.
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!