Pumpkin chicken chili is the kind of dinner that sneaks up on you—in the best way. Last fall, I was staring at a can of pumpkin leftover from a failed pie experiment and a pack of chicken breasts with no plan. Suddenly, the idea for a Pumpkin Chili Recipe Chicken popped into my head. What could possibly go wrong? (Spoiler: Not much, except for the time I dropped half a can of beans on the floor. Oops.)
Honestly, this cozy bowl of goodness quickly became my go-to for chilly nights. The first time I served it, my kids gave me the side-eye, but after one spoonful, they were all in. There’s something about the creamy pumpkin and the hearty chicken that just works. Also, the easy cleanup is a total bonus, so you can spend more time relaxing—or, in my case, wrangling the dog who thought he deserved a taste.
Personal Anecdote
So, picture this: It’s a Tuesday, the house smells like wet leaves, and I’m running late (again). I had planned a regular chili, but my pantry had other ideas. Out came the pumpkin, and suddenly, Easy Pumpkin Chicken Chili was on the menu. There was a bit of chaos—my toddler tried to help by tossing a green pepper across the kitchen. Meanwhile, the dog was circling like a tiny, furry shark. Somehow, everything made it into the pot, even if my shirt didn’t survive the splatter. For more pumpkin-inspired dinner ideas, check out Pumpkin Butter Chicken Dinner Recipes at Planypus.
Why This Recipe is Special
First, this chicken and pumpkin chili is the ultimate fall dinner—it’s hearty, a little creamy, and just the right amount of spicy. Then, it comes together with what you probably already have on hand. Also, it’s a real crowd-pleaser, even for those skeptical about mixing pumpkin and chicken. Finally, it’s perfect for Game Day or any weeknight when you need something warm and filling but don’t have hours to cook. If you’re a fan of slow cooker dinners, you’ll love Creamy Crock Pot Ranch Chicken Dinner Recipes at Planypus. So, next time you’re staring at a can of pumpkin and some chicken, give this chicken pumpkin chili recipe a try—you might be surprised how quickly it disappears!
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 teaspoon |
| Boneless skinless chicken breasts | 1 pound, cut into cubes |
| Chopped onions | ½ cup |
| Garlic cloves, minced | 2-3 |
| Chopped green peppers | ½ cup |
| Chopped red peppers | ½ cup |
| Chicken broth | ½ cup |
| Canned pureed pumpkin | 15 oz |
| Diced tomatoes and chilis (do not drain) | 1 (15 oz can) |
| Chili beans (do not drain) | 1 (15 oz can, medium spiced) |
| Black beans, drained | 1 (15 oz can) |
| Tomato paste (optional) | 6 oz |
| Cream cheese (or coconut milk) | 4 oz (or 1 cup) |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Salt and pepper | To taste |
| Red cayenne pepper (optional) | 1 teaspoon |
Utensils and substitutions
First, you’ll want a sturdy Dutch oven or stock pot for this pumpkin chicken chili. A trusty wooden spoon helps scrape up all those flavorful browned bits. Also, a sharp knife makes prepping the chicken and veggies much easier.
Some days, I swap cream cheese for coconut milk if I want a dairy-free version. You can use any color bell pepper you have on hand, and even swap black beans for kidney beans if that’s what’s hanging out in your pantry. If you love chili but want a creamy twist, you might also enjoy my White Chicken Chili Dinner Recipes. For fans of Tex-Mex, my Chicken Enchiladas Dinner Recipes are a winner too.
However, when making easy pumpkin chicken chili, I always keep an eye on safe food handling. If you’re curious about food safety tips for making chicken and pumpkin chili, check out these helpful guidelines from FoodSafety.gov. Finally, don’t be afraid to make this chicken pumpkin chili recipe your own—mix up the beans, peppers, or spice level to fit your family’s tastes.
Step-by-step method for a pumpkin chicken chili
Step 1
First, heat a Dutch oven or stock pot over medium-high heat. Then, add the olive oil and chicken cubes seasoned with half of the homemade chili seasoning. Cook the chicken for 3-4 minutes until it’s no longer pink, and set it aside.
Step 2
Next, add a little more olive oil if needed, then toss in the chopped onions and peppers. Sauté them for a few minutes until they soften. Stir in the minced garlic to release its aroma.
Step 3
After that, pour in the chicken broth to deglaze the pot, scraping up any browned bits for extra flavor. Return the cooked chicken to the pot. Then add the pureed pumpkin, diced tomatoes and chilis, tomato paste (optional), the remaining chili seasoning, and chili beans. Cover the pot, reduce heat to medium-low, and let it simmer for 15 minutes. Finally, remove the lid and stir in the cream cheese until fully melted. Let the chili cool slightly before serving for a comforting dinner.
Tips and tricks to make this Dinner recipe shine
For a cozy dinner, try using coconut milk instead of cream cheese for a dairy-free twist that still adds creaminess. Also, if you want to spice things up, add the optional cayenne pepper to boost the heat. This pumpkin chicken chili recipe pairs wonderfully with warm cornbread or a fresh green salad for a complete meal. If you enjoy slow-cooked dinners, check out our Crockpot Ranch Beef Pasta Shells Dinner Recipes for another hearty option. Or, if you want to keep the chicken theme going, our Hawaiian Crockpot Chicken Dinner Recipes offer a sweet and savory contrast. Remember, this easy pumpkin chicken chili is perfect for busy weeknights when you want a warm, filling meal without fuss.
What to serve with this Dinner recipe
This pumpkin chicken chili pairs wonderfully with simple sides that complement its rich flavors. Next, consider serving it alongside warm, crusty bread or a fresh green salad to add a light contrast. Also, you might enjoy pairing this meal with other comforting dishes like Gnocchi Zuppa Toscana Dinner Recipes or Italian Sausage Gnocchi Soup Dinner Recipes for a hearty, satisfying dinner spread.
How to store and reheat
After enjoying your pumpkin chicken chili, store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat again, reheat gently on the stovetop over low heat, stirring occasionally to keep it from sticking. Alternatively, microwave in short bursts, stirring between intervals, until heated through. This keeps the flavors vibrant and the texture just right.
FAQ
Can I make pumpkin chicken chili in a slow cooker?
Yes, you can! Simply add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully.
Is this recipe spicy?
You can adjust the spice level to your liking. Adding mild chili powder keeps it gentle, but feel free to include cayenne or hot sauce for a kick.
Can I substitute ground turkey for chicken?
Absolutely. Ground turkey works well and offers a similar texture and flavor profile.
How do I make this recipe dairy-free?
Simply skip any cheese or sour cream toppings, or use dairy-free alternatives to keep it creamy without dairy.
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
Thanks for stopping by the cozy kitchen today! I hope this pumpkin chicken chili recipe brings warmth and comfort to your dinner table. Remember, it’s perfect for those chilly evenings when you want something hearty but not complicated. For more dinner ideas that fit right into your routine, check out our Gnocchi Zuppa Toscana Dinner Recipes and Italian Sausage Gnocchi Soup Dinner Recipes. Finally, don’t forget to follow us on Pinterest for even more cozy meals and inspiration. Happy cooking!