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!
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 1/2 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
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
Ingredients
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breasts Cut into cubes about 1/2 – 1 inch thick.
- 1/2 cup chopped onions
- 2-3 garlic cloves, minced
- 1/2 cup chopped green peppers
- 1/2 cup chopped red peppers
- 1/2 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 1/2 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.
Joanna
Tuesday 11th of October 2022
So delicious & easy!
staysnatched
Wednesday 12th of October 2022
I’m glad you enjoyed it!
Coby
Tuesday 8th of December 2020
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
Friday 11th of December 2020
Yay! That's such a great point. I hate that, too.
Tori
Saturday 10th of October 2020
Amazing as usual!!! I subbed the cream cheese with coconut milk as suggested by Brandi and it was delicious. Would highly recommend!
staysnatched
Sunday 11th of October 2020
Wonderful. I'm glad you enjoyed the recipe.
Shawna
Saturday 10th of October 2020
Fall is my favourite season and this is the perfect fall dish. So full of flavour.
staysnatched
Sunday 11th of October 2020
I'm so glad you enjoyed the recipe!
Chastidy Burns
Wednesday 30th of September 2020
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
Thursday 1st of October 2020
Wonderful! I'm so glad you enjoyed it.