Healthy Pumpkin Chicken Chili

This Pumpkin Chicken Chili is a cozy, flavorful twist on the classic, perfect for a crisp autumn evening. It combines lean ground chicken with creamy pumpkin purée, black beans, and a warm blend of smoky spices for a chili that is uniquely savory with a hint of sweetness. The pumpkin not only adds incredible fall flavor but also creates a wonderfully rich and velvety texture.

It’s the ideal one-pot meal for busy weeknights, meal prepping, or serving a crowd. The pumpkin purée beautifully balances the savory spices, creating a complex and satisfying chili that’s both healthy and comforting. This recipe is sure to become a new seasonal favorite.

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Why You’ll Love This Recipe

• Creamy & Flavorful: Pumpkin purée creates a rich, velvety texture and adds a subtle, savory sweetness.
• Healthy & Nutritious: Packed with lean protein from chicken and fiber from beans and pumpkin.
• One-Pot Wonder: An entire, well-rounded meal made in a single pot for minimal cleanup.
• Perfect for Fall: The ultimate cozy comfort food for the autumn season.

Ingredients

• 1.5 lbs Ground Chicken
• 1 (15 oz) can Pumpkin Purée (not pumpkin pie filling)
• 1 large Yellow Onion, chopped
• 1 Red Bell Pepper, chopped
• 4 cloves Garlic, minced
• 1 (28 oz) can Diced Tomatoes, undrained
• 1 (15 oz) can Black Beans, rinsed and drained
• 1 cup Frozen Corn
• 3 cups Chicken Broth
• 3 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Ground Cinnamon
• 2 tablespoons Olive Oil
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté Vegetables: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and bell pepper and cook until they begin to soften, about 5-7 minutes.
2. Cook the Chicken: Add the ground chicken to the pot. Use a spoon to break it up and cook until it’s no longer pink. Stir in the minced garlic and cook for one more minute until fragrant.
3. Bloom the Spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, and cinnamon over the chicken. Stir continuously for about 60 seconds to toast the spices and deepen their flavor.
4. Combine and Simmer: Stir in the diced tomatoes (with their juice), chicken broth, and pumpkin purée. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cook the Chili: Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld together.
6. Add Beans and Corn: Stir in the rinsed black beans and frozen corn. Let the chili cook, uncovered, for another 10 minutes to heat through.
7. Serve: Taste the chili and adjust seasonings if needed. Serve hot with your favorite toppings.

Tips & Variations

• Pro Tip: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will dramatically change the flavor of your chili.
• Make it Creamier: For an even richer chili, stir in 1/4 cup of heavy cream or full-fat coconut milk at the very end.
• Spice it Up: Add a finely chopped chipotle pepper in adobo sauce or a pinch of cayenne for a smoky heat.
• Different Protein: Ground turkey would also work wonderfully in this recipe as a direct substitute for the chicken.

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Frequently Asked Questions (FAQ)

• Can I make this chili in a slow cooker?
  • Yes. Brown the chicken with the vegetables and spices on the stovetop first (steps 1-3). Then, transfer everything to a slow cooker, add the tomatoes, broth, and pumpkin, and cook on low for 5-6 hours or high for 3-4 hours. Stir in the beans and corn during the last 30 minutes.
• How do I store and reheat leftovers?
  • Store the cooled chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
• Does the chili taste strongly of pumpkin?
  • No, the pumpkin acts more as a thickener and adds a subtle savory-sweet depth that complements the spices, rather than tasting like a pumpkin dessert.

Serving Suggestions

• This chili is delicious topped with a dollop of sour cream or Greek yogurt, shredded sharp cheddar cheese, toasted pumpkin seeds (pepitas), and fresh cilantro. It also pairs wonderfully with a side of warm cornbread.

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Abby

Creamy Pumpkin Chicken Chili

This creamy pumpkin chicken chili is a cozy fall-inspired dinner made in under 40 minutes. With tender chicken, pumpkin purée, warm spices, and a creamy finish from coconut milk or cream cheese, it’s hearty, flavorful, and perfect for weeknights or gatherings.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons avocado oil or olive oil
• 1.5 pounds chicken breast, or 3 cups cooked shredded chicken
• 1 medium onion, chopped
• 2 jalapeño peppers, chopped (seeds removed for less spice)
• 2 poblano peppers, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 15 oz can diced tomatoes (or 4 medium fresh tomatoes, chopped)
• 1 15 oz can pumpkin purée
• 2 small cans diced green chili peppers
• 1 cup chicken or vegetable broth
• 1 cup full-fat coconut milk OR 8 oz cream cheese
• Chopped cilantro, shredded cheddar or Monterey Jack cheese (for garnish)

Equipment

• Large soup pot or Dutch oven
• cutting board and knife
• Wooden spoon

Method

 

1. Heat a large pot over medium-high heat. Add oil and chicken breast chunks (or pre-cooked shredded chicken). Cook 3–4 minutes per side until no longer pink. Remove and set aside, leaving oil in pot.
2. Add chopped onion to the pot. Sauté for 3–4 minutes until fragrant. Add poblano and jalapeño peppers, cooking 2–3 more minutes until softened.
3. Return chicken to the pot. Stir in chili powder, cumin, cayenne, and sea salt, coating chicken and vegetables evenly with spices.
4. Add diced tomatoes, pumpkin purée, green chilis, and broth. Stir well and bring to medium-high heat, letting flavors meld.
5. Reduce heat to low and stir in coconut milk or cream cheese until well incorporated and creamy.
6. Serve hot, garnished with cilantro and shredded cheese if desired.

Notes

*If using coconut milk, you can add 3 tbsp nutritional yeast for a ‘cheesy’ flavor.
• For less spice, remove seeds from the jalapeños.
• Use pre-cooked shredded chicken to save time.
• Top with fresh cilantro, cheddar, or Monterey Jack cheese.
• Can also be made in the Instant Pot for a hands-off method.