Pumpkin Chicken Chili — Easy Crockpot Recipe

Pumpkin chicken chili has become my go-to comfort food when the air starts to turn crisp. I’ll admit, the first time I tossed pumpkin into my chili, I half expected my family to stage a dinnertime rebellion. Instead, they dove in, bowls clinking and spoons clattering, and—poof—my Pumpkin Chili Recipe Chicken experiment became a fall tradition.

Every time I make this, the kitchen fills with those cozy, spicy aromas, and suddenly, whatever chaos the day brought just melts away. Sometimes I get distracted (did I really just drop a can of beans on my toe?), but the beauty of pumpkin chicken chili is how forgiving it is. You can practically toss everything in the pot, sneak in a few extra veggies if you like, and let the Crockpot work its magic while you chase down lost socks or help with homework.

So, if you’re craving something hearty that’s secretly packed with nutrition, this Easy Pumpkin Chicken Chili is about to become your new favorite fall hug in a bowl.

My Kitchen Story

First, let me confess—my kitchen isn’t exactly a temple of tidiness. Most days, it’s a wild blend of half-chopped veggies, lost measuring spoons, and that one pot I always forget on the stove. One chilly afternoon, I decided to try chicken and pumpkin chili in the Crockpot, figuring, how hard could it be? Well, between wrangling kids and chasing the dog who’d stolen a bell pepper, I tossed everything in, set the timer, and crossed my fingers.

Then, something magical happened. The house filled with a warm, spicy scent, and even my pickiest eater wandered in, curious. The Crockpot made it so easy—no constant stirring, no fuss. I could actually step away, peek at homework, or even sneak in a quick call, all while the pumpkin chicken chili did its thing. If you love slow cooker meals, you might also enjoy this Creamy Crockpot White Chicken Chili for another cozy option.

What Makes It Stand Out

Also, what really makes this chicken pumpkin chili recipe special? For starters, the pumpkin adds a creamy richness, but it’s not overpowering—just a subtle sweetness that plays perfectly with the spices. You get all the classic chili flavors, but with a nutritious twist and a little extra comfort. The Crockpot method means you can set it, forget it, and come back to a meal that tastes like you spent hours in the kitchen (even if you were actually wrangling laundry).

Finally, if you’re craving more slow-cooked favorites, check out this Easy Crockpot Chili Recipe. But honestly, pumpkin chicken chili recipe is the one I find myself returning to all season long.

What You’ll Need

Handy Kitchen Helpers

First, let’s talk about the Dutch oven or trusty stockpot—both are perfect for this Creamy Crockpot White Chicken Chili Recipe With 6 Simple Ingredients style of cooking. Since this is a stovetop recipe, you’ll want a pot heavy enough to hold heat evenly and deep enough for all those hearty ingredients. If you’re ever tempted to swap the chicken for turkey or use coconut milk instead of cream cheese, go for it! This pumpkin chicken chili welcomes substitutions, especially if you’re working with food allergies or just cleaning out the pantry.

Also, you’ll be stirring, sautéing, and simmering, so long-handled wooden spoons and a good chef’s knife make all the difference. Sometimes I like to serve up this Chicken And Pumpkin Chili in big mugs for cozy nights. For more weeknight dinner inspiration, check out this One Pot White Chicken Chili Recipe For Easy Weeknight Dinner—it’s another favorite in my kitchen.

Finally, if you’re curious about nutrition or want to tweak this Chicken Pumpkin Chili Recipe for your family, the nutrition guidance from MyPlate is super helpful. It’s always good to have a reliable resource when you’re trying something new. Now, let’s grab those utensils and get cooking!

Step-by-step method for a One-Pot recipe

Step 1

First, heat a Dutch oven or stockpot over medium-high heat. Then, add the olive oil and chicken cubes. Season the chicken with half of the homemade chili seasoning to infuse it with flavor.

Step 2

Next, cook the chicken for about 3 to 4 minutes until it loses its pink color. Remove the chicken from the pot and set it aside. If the pot looks dry, add a bit more olive oil. Then sauté the onions, green peppers, and red peppers until they soften, which takes just a few minutes. Add the minced garlic and stir briefly to release its aroma.

Step 3

After that, pour in the chicken broth to deglaze the pot, scraping any tasty bits off the bottom. Add back the cooked chicken, pureed pumpkin, diced tomatoes and chilis, tomato paste if you prefer, the remaining chili seasoning, and chili beans. Cover the pot, reduce the heat to medium-low, and let everything simmer gently for 15 minutes. Finally, uncover the pot, stir in the cream cheese until it melts completely, and let the chili cool slightly before serving. This method creates a rich and comforting packed with flavor.

Tips and tricks to make this One-Pot recipe shine

To get the best results with your , use fresh vegetables and quality canned goods. Also, don’t rush the simmering step; it allows the flavors to meld beautifully. For a dairy-free twist, substitute cream cheese with coconut milk. If you want to try a different cooking style, this recipe adapts well to a slow cooker, much like the Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner. Additionally, for a creamy texture in a crockpot, check out the Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot. These ideas can inspire you to expand your chicken dinner repertoire while keeping things simple and delicious.

What to serve with this One-Pot recipe

This pumpkin chicken chili pairs beautifully with a side of warm cornbread or a crisp green salad. Also, a dollop of sour cream or plain yogurt adds a creamy contrast that balances the rich flavors. For more hearty chili ideas, check out our One Pot Authentic Texas Chili Recipe Rich Hearty And Flavorful and One Pot Authentic Texas Chili Recipe Rich Hearty And Flavorful for inspiration.

How to store and reheat

Since this recipe uses the One-Pot method, cleanup is a breeze, and leftovers store neatly in the same pot or an airtight container. Next, refrigerate within two hours of cooking and consume within 3 to 4 days for best quality. Finally, reheat gently on the stove over medium heat or in the microwave, stirring occasionally to keep the pumpkin chicken chili warm and flavorful.

FAQ

Can I use canned pumpkin puree for this chili?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin and not pie filling.

Is this chili spicy?

You can adjust the spice level by adding more or less chili powder or cayenne pepper according to your taste.

Can I freeze pumpkin chicken chili?

Absolutely! Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

What can I substitute for chicken?

Turkey or a plant-based protein like beans can be great alternatives if you prefer.

Does the pumpkin change the texture?

Yes, pumpkin adds a creamy richness that thickens the chili and makes it comforting.

Pumpkin Chicken Chili

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• Author: July
• Total Time: 32 minutes
• Yield: 4 servings
• Diet: Healthy New Year Recipes

Print Recipe

Description

A hearty and flavorful chili combining tender chicken with the sweetness of pureed pumpkin and a blend of spices.

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Ingredients

Scale 1x2x3x

1 teaspoon olive oil
1 pound boneless skinless chicken breasts, cut into cubes about ½ to 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 canned 100% pureed pumpkin
1 15 oz can diced tomatoes and chilis, do not drain
1 15 oz can chili beans (medium spiced), do not drain
1 15 oz can black beans, drained
6 oz can tomato paste (optional)
4 oz cream cheese (can substitute with 1 cup 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 extra heat)

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Instructions

1. Heat a Dutch oven or stockpot over medium-high heat. Once hot, add olive oil and chicken cubes. Season with half of the chili seasoning.
2. Cook chicken for 3-4 minutes until no longer pink. Remove from pot and set aside.
3. If needed, add more olive oil, then sauté onions, green peppers, and red peppers in the pot until soft.
4. Add minced garlic and stir briefly.
5. Pour in chicken broth to deglaze the pot. Add cooked chicken, pureed pumpkin, diced tomatoes and chilis, tomato paste (if using), remaining chili seasoning, and chili beans.
6. Cover the pot, reduce heat to medium-low, and simmer for 15 minutes.
7. Remove lid, add cream cheese, and stir until melted completely.
8. Allow to cool slightly before serving.

Notes

Use coconut milk instead of cream cheese for a dairy-free option.
Omit tomato paste to enhance the pumpkin flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently to preserve creaminess.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Chili
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 35g
• Cholesterol: 85mg

Thanks for spending some time with me in the kitchen today. I hope this pumpkin chicken chili recipe brings warmth and comfort to your table. For more cozy meal ideas, don’t miss our One Pot Authentic Texas Chili Recipe Rich Hearty And Flavorful and One Pot Authentic Texas Chili Recipe Rich Hearty And Flavorful. Also, if you love collecting recipes and kitchen tips, be sure to follow us on Pinterest. Until next time, happy cooking and stay cozy!