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Pumpkin Chicken Chili: A Cozy Twist on a Classic

Pumpkin Chicken Chili in a bowl with fall toppings
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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.

Ingredients

Scale
  • 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 canned pumpkin
  • 1 (15 oz) can diced tomatoes and chilis, undrained
  • 1 (15 oz) can chili beans, medium spiced, undrained
  • 1 (15 oz) can black beans, drained
  • 6 oz can tomato paste (optional)
  • 4 oz cream cheese (or 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)

Instructions

1. 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.

2. Cook for 3-4 minutes until no longer pink. Remove and set aside.

3. If needed, add additional olive oil, onions, and peppers to the pot. Saute for a few minutes until the veggies are soft.

4. Add in the minced garlic and stir.

5. Add in the broth and deglaze the pot. Add in the cooked chicken, pumpkin, diced tomatoes and chilies, tomato paste (optional), the remaining chili seasoning, and chili beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.

6. Open the pot and add the cream cheese. Stir continuously until melted.

7. Cool before serving.

Notes

If you want full pumpkin flavor, omit the tomato paste—it adds traditional chili flavor but can overpower the pumpkin.

To make this chili keto-friendly, omit the beans and tomato paste.

You can substitute with rotisserie chicken or use any cut such as chicken thighs.

A chili packet can be used instead of homemade seasoning.

Any type of beans may be used or substituted.

For shredded chicken, cook in a slow cooker or Instant Pot with 1 cup broth. Add cream cheese after cooking.

Slow cook: 4 hours on High or 8 hours on Low. Pressure cook: 10 minutes on High, natural release 10 minutes.

Find it online: https://cookingwithramsay.com/pumpkin-chicken-chili/