Pumpkin chicken chili is the quirky comfort food I never knew my fall needed. First, let me confess: I stumbled into this recipe during a fridge clean-out, with a can of pumpkin staring me down and chicken breasts begging to be anything but boring. So, I tossed them together in the crockpot and hoped for the best.
Honestly, it was a bit of a gamble—my kitchen smelled like autumn and taco night had collided. However, one spoonful and I was hooked. You get that creamy, slightly sweet pumpkin vibe with a zippy chili kick, and somehow, it just works. If you’re looking for a cozy meal that’s both familiar and unexpected, this is it. I promise, if I can pull off this pumpkin chicken chili on a chaotic weeknight, anyone can.
My Kitchen Story
First, let’s get real: my kitchen is a whirlwind on chili night. I always think I’ll be organized, but then the onions are making me cry, the dog is begging for scraps, and I’m googling if pumpkin and chicken can even be friends in a pot. However, the crockpot swoops in as my culinary superhero. I chop, I dump, I stir, and suddenly I’m free to wrangle laundry or scroll through another white chicken chili recipe for inspiration.
Also, there’s something magical about how the crockpot brings out the best in the pumpkin chicken chili recipe. The flavors meld without fuss, and by dinnertime, the house smells like I’ve been slaving away—when really, I just let the slow cooker do its thing. Sometimes, I even forget to add the tomato paste (oops), but it still turns out creamy and satisfying, especially when I swap in coconut milk for a dairy-free twist.
What Makes It Stand Out
So, why does this chicken and pumpkin chili get rave reviews at my table? First, it’s ridiculously easy. You toss everything in, turn on the crockpot, and let the magic happen. The pumpkin gives it a rich sweetness that balances all the savory spices, and the chicken stays juicy. Plus, if you’re a fan of hearty, bean-packed stews, you’ll love how black beans and chili beans add texture.
Finally, I love that this easy pumpkin chicken chili is flexible. Forgot to thaw your chicken? No problem—just toss it in frozen. Need more ideas? Check out this creamy crockpot white chicken chili for another cozy dinner option. Whether you’re a chili pro or a kitchen klutz, this pumpkin chicken chili is a no-fail way to warm up your week.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 teaspoon |
| Boneless skinless chicken breasts, cubed | 1 pound |
| Chopped onions | ½ cup |
| Garlic cloves, minced | 2-3 |
| Chopped green peppers | ½ cup |
| Chopped red peppers | ½ cup |
| Chicken broth | ½ cup |
| Canned 100% pureed pumpkin | 15 oz |
| Canned diced tomatoes and chilis (do not drain) | 15 oz |
| Chili beans, medium spiced (do not drain) | 15 oz |
| Black beans, drained | 15 oz |
| Tomato paste (optional) | 6 oz |
| Cream cheese (or 1 cup coconut milk) | 4 oz |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Salt and pepper | to taste |
| Red cayenne pepper (optional) | 1 teaspoon |
Handy Kitchen Helpers
First, you’ll want a sturdy Dutch oven or a big stock pot for this pumpkin chicken chili. Since this recipe is cooked on the stovetop, a heavy-bottomed pot helps prevent sticking and lets those flavors mingle just right. If you prefer a set-it-and-forget-it approach, you could easily adapt it for a slow cooker—just like in my Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner. Either way, keep a trusty wooden spoon and a sharp knife handy for chopping all those veggies.
Next, if you run out of cream cheese or want a dairy-free twist, coconut milk works beautifully. Also, don’t forget a can opener for all those beans and tomatoes! For families looking for extra guidance on healthy meals and portion sizes, I always recommend checking out MyPlate’s family nutrition tips—they make planning balanced dinners like this one so much easier.
Finally, if you’re looking for more slow-cooked comfort food, you might enjoy my Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner. Whether you’re making easy pumpkin chicken chili in a pot or slow cooker, these little kitchen helpers make all the difference for a cozy dinner night.
Step-by-step method for a One-Pot recipe
Step 1
First, heat a Dutch oven or stock pot over medium-high heat. Then, add the olive oil and chicken cubes. Season the chicken with half of the homemade chili seasoning, ensuring each piece is well coated.
Step 2
Next, cook the chicken for 3-4 minutes until it’s no longer pink. Remove the chicken from the pot and set it aside. If needed, add a little more olive oil to the pot, then toss in the chopped onions and mixed peppers. Sauté until the vegetables soften and release their aroma.
Step 3
Afterward, stir in the minced garlic and pour in the chicken broth to deglaze the pot. Scrape up any browned bits stuck to the bottom, as this adds great flavor. Return the cooked chicken to the pot and add the 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 the chili simmer for 15 minutes. Finally, remove the lid and stir in the cream cheese until it melts completely, creating a creamy texture. Let the chili cool slightly before serving.
Tips and tricks to make this One-Pot recipe shine
Also, using a Dutch oven or heavy stock pot helps maintain even heat for this , making the chicken tender and the flavors meld beautifully. For a dairy-free option, substitute cream cheese with coconut milk for a subtle tropical twist. If you enjoy slow cooking, check out this Easy Slow Cooker Chicken Burrito Bowl Recipe For A Healthy Weeknight Dinner to keep dinner simple and hands-off. Moreover, for creamy comforting meals, the Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot is a winner. Remember, seasoning is key—adjust the chili powder and cayenne pepper to suit your spice preference, and enjoy a warm bowl of this hearty pumpkin chicken chili on chilly evenings.
What to serve with this One-Pot recipe
This pumpkin chicken chili pairs beautifully with warm cornbread or a fresh green salad for a balanced meal. Also, try serving it alongside our Pan Fried Chicken Piccata Meatballs With Lemon And Capers Recipe for a delightful mix of flavors. For another tasty option, consider the Pan Fried Mediterranean Style Chicken Piccata With Lemon And Capers Recipe to complement the chili’s rich, comforting taste.
How to store and reheat
Thanks to the One-Pot method, this pumpkin chicken chili stores well in airtight containers in the fridge for up to four days. Next, reheat gently on the stove or in the microwave, stirring occasionally to keep the flavors blended. The One-Pot technique means fewer dishes and leftovers that maintain their hearty texture and taste, making your next meal just as satisfying as the first.
FAQ
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works perfectly and saves time without compromising the flavor or texture of the chili.
Is this chili spicy?
You can adjust the spice level to your liking by adding more or less chili powder or hot sauce.
Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with beans or plant-based protein for a tasty vegetarian version.
How long does the chili take to cook?
This One-Pot recipe usually takes around 30 to 40 minutes from start to finish, making it great for busy weeknights.
Can I freeze pumpkin chicken chili?
Yes, freeze leftovers in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Print
Pumpkin Chicken Chili – Full recipes (ingredients + preparation)
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
This pumpkin chicken chili combines tender chicken, pureed pumpkin, and a blend of spices for a hearty and flavorful dish. It is a warm and comforting meal perfect for cooler days.
Ingredients
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 for a spicy kick), do not drain
1 15 oz can black beans, drained
6 oz can tomato paste (optional; omit if you prefer a stronger pumpkin flavor)
4 oz cream cheese (can be substituted with 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 extra spice)
Instructions
1. Heat a Dutch oven or stock pot over medium-high heat. Once hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
2. Cook the chicken for 3-4 minutes until no longer pink, then remove it from the pot and set aside.
3. If necessary, add a bit more olive oil to the pot, then add the onions and peppers. Sauté for a few minutes until the vegetables are soft.
4. Stir in the minced garlic.
5. Pour in the chicken broth and deglaze the pot, scraping up any browned bits. Add the cooked chicken back into the pot along with the pureed pumpkin, diced tomatoes and chilis, tomato paste (if using), the remaining chili seasoning, and chili beans.
6. Cover the pot, reduce heat to medium-low, and let it simmer for 15 minutes.
7. Remove the lid and stir in the cream cheese until fully melted and incorporated.
8. Allow the chili to cool slightly before serving.
Notes
Use coconut milk instead of cream cheese for a dairy-free option.
Omit tomato paste for a stronger pumpkin flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Thank you for sharing this warm kitchen moment with me. This pumpkin chicken chili is a cozy, nourishing dish that feels like a hug in a bowl. Don’t forget to try our Pan Fried Chicken Piccata Meatballs With Lemon And Capers Recipe and Pan Fried Mediterranean Style Chicken Piccata With Lemon And Capers Recipe for more comforting meals. Finally, if you want more ideas and inspiration, please follow us on Pinterest where we share all our favorites from the Cooking Method board and beyond.