Chicken Chili With Pumpkin Recipe

I created a Chicken Chili with Pumpkin that hides a clever pantry trick, a Chili With Pumpkin that even longtime chili fans keep asking about.

I never thought chicken and pumpkin would make such an interesting pair, but my Chili With Pumpkin proved me wrong. I used boneless skinless chicken thighs and pumpkin puree and the result was a bowl that feels familiar yet just off enough to keep you guessing.

It’s not sweet or cloying, its more like a mystery you want to solve with every spoonful. I bring it out when I want something different for dinner, or when friends say bring something Fall-ish, because to me this is a perfect Soup For Fall that keeps people asking for the recipe.

Ingredients

• Chicken thighs: Rich in protein adds hearty texture and savory depth stays tender after simmering.
• Pumpkin puree: Creamy and low fat adds subtle sweetness and earthy flavor plus extra fiber.
• White beans: Good source of fiber and plant protein makes chili thick and satisfying.
• Onion: Builds a savory base gives natural sweetness when cooked really balances spices.
• Garlic: Adds sharp aromatics and depth small amount goes a long way.
• Red bell pepper: Bright color and mild sweetness adds vitamin C and pleasant bite.
• Cilantro and lime: Cilantro and lime brighten the bowl cutting richness with herbal citrus kick.
• Yogurt and cheese: Yogurt adds tang and creaminess cheese melts for a salty gooey finish.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs, cut into bite sized pieces
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and minced optional
• 1 can 15 oz pumpkin puree, not pumpkin pie filling
• 1 can 14.5 oz diced tomatoes with juices
• 1 can 15 oz white beans, drained and rinsed
• 2 cups low sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt plus more to taste
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro plus extra for serving
• 1/2 cup plain Greek yogurt or sour cream for topping optional
• 1 cup shredded sharp cheddar cheese optional
• Tortilla chips or warm tortillas for serving optional

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium high heat. Season the bite sized chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper, then sear in batches until golden, about 4 to 5 minutes per batch, transfer chicken to a plate so it doesnt crowd and steam.

2. Add the chopped onion to the same pot and cook until soft, about 4 minutes, add the red bell pepper, minced jalapeño if using, and the garlic and cook another 2 minutes until fragrant.

3. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/4 tsp ground cinnamon and cook for 30 to 60 seconds to bloom the spices, scraping up any browned bits from the bottom for extra flavor.

4. Pour in the 1
4.5 oz diced tomatoes with their juices, the 15 oz pumpkin puree (plain pumpkin puree not pumpkin pie filling), and 2 cups low sodium chicken broth; stir to combine and bring to a gentle simmer.

5. Return the seared chicken to the pot, reduce heat to low, cover partially and simmer 15 to 20 minutes until the chicken is cooked through and flavors have melded.

6. Stir in the drained and rinsed 15 oz white beans and simmer 4 to 5 more minutes just to heat them through, taste and add more kosher salt if needed.

7. Finish the chili by stirring in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, then adjust pepper and seasoning to taste. If you want a thicker chili simmer uncovered a few minutes, if it looks too thick add a little more broth.

8. Serve bowls topped with dollops of plain Greek yogurt or sour cream and a sprinkle of shredded sharp cheddar if you like, and an extra handful of chopped cilantro for brightness.

9. Tip: dont overcook the beans or they will fall apart, always brown chicken in batches so it actually gets a crust, and use the fond in the pot for flavor when you deglaze with the tomatoes and broth.

10. Optional serving idea: crush tortilla chips on top or pass warm tortillas at the table, both are great for scooping up this pumpkin spiced chicken chili.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Tongs or slotted spoon (for searing and handling chicken)
6. Measuring spoons and 1-cup measuring cup
7. Can opener and colander (for draining the beans)
8. Ladle or large serving spoon for bowls

FAQ

Chicken Chili With Pumpkin Recipe Substitutions and Variations

• Chicken thighs: use boneless skinless chicken breast or ground turkey instead. Breast cooks faster so cut smaller pieces and don’t overcook, ground turkey needs browning first and 5-7 extra minutes simmer.
• Pumpkin puree: swap with canned butternut squash puree or cooked mashed sweet potato. Same volume works but sweet potato can make it sweeter so add a squeeze more lime or an extra pinch of chili powder.
• White beans: sub with cannellini, navy, pinto or black beans (drained and rinsed). Texture changes a bit but no other recipe changes needed.
• Plain Greek yogurt topping: use sour cream, Mexican crema, or a mashed avocado with lime for a dairy free, creamy finish. Use same spoonful amount as called for.

Pro Tips

– Sear the chicken in batches so it actually gets a crust, pat pieces very dry first and use a hot pan, don’t crowd it or you’ll steam the meat. Let the browned pieces rest on a plate while you cook the veg, then toss them back in so they finish cooking in the sauce and stay juicy.

– Bloom the spices with the onions and peppers for 30 to 60 seconds to wake up their oils, but watch them closely so they don’t burn. If they start sticking add a splash of broth or tomatoes and scrape up the browned bits, that fond is pure flavor.

– Use the pumpkin and beans to control texture: mash a few beans against the pot for body or simmer uncovered a few minutes to thicken, or add a little extra broth if it’s too thick. Finish with lime and cilantro off the heat so the bright flavors don’t fade, and add a dollop of Greek yogurt at the end for cool tang.

– Add the canned beans at the very end and heat only until warm or they’ll fall apart, taste and adjust salt after they’re in. Let the chili rest 10 to 15 minutes off the heat before serving, it always tastes better after it sits and the flavors meld.

Chicken Chili With Pumpkin Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I created a Chicken Chili with Pumpkin that hides a clever pantry trick, a Chili With Pumpkin that even longtime chili fans keep asking about.

Pin

Servings

6

servings

Calories

366

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Tongs or slotted spoon (for searing and handling chicken)
6. Measuring spoons and 1-cup measuring cup
7. Can opener and colander (for draining the beans)
8. Ladle or large serving spoon for bowls

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into bite sized pieces

• 1 tbsp olive oil

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 1 red bell pepper, seeded and diced

• 1 jalapeño pepper, seeded and minced optional

• 1 can 15 oz pumpkin puree, not pumpkin pie filling

• 1 can 14.5 oz diced tomatoes with juices

• 1 can 15 oz white beans, drained and rinsed

• 2 cups low sodium chicken broth

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/4 tsp ground cinnamon

• 1 tsp kosher salt plus more to taste

• 1/2 tsp black pepper

• 1 tbsp lime juice

• 2 tbsp chopped fresh cilantro plus extra for serving

• 1/2 cup plain Greek yogurt or sour cream for topping optional

• 1 cup shredded sharp cheddar cheese optional

• Tortilla chips or warm tortillas for serving optional

Directions

• Heat 1 tbsp olive oil in a large pot over medium high heat. Season the bite sized chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper, then sear in batches until golden, about 4 to 5 minutes per batch, transfer chicken to a plate so it doesnt crowd and steam.
• Add the chopped onion to the same pot and cook until soft, about 4 minutes, add the red bell pepper, minced jalapeño if using, and the garlic and cook another 2 minutes until fragrant.
• Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/4 tsp ground cinnamon and cook for 30 to 60 seconds to bloom the spices, scraping up any browned bits from the bottom for extra flavor.
• Pour in the 1
• 5 oz diced tomatoes with their juices, the 15 oz pumpkin puree (plain pumpkin puree not pumpkin pie filling), and 2 cups low sodium chicken broth; stir to combine and bring to a gentle simmer.
• Return the seared chicken to the pot, reduce heat to low, cover partially and simmer 15 to 20 minutes until the chicken is cooked through and flavors have melded.
• Stir in the drained and rinsed 15 oz white beans and simmer 4 to 5 more minutes just to heat them through, taste and add more kosher salt if needed.
• Finish the chili by stirring in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, then adjust pepper and seasoning to taste. If you want a thicker chili simmer uncovered a few minutes, if it looks too thick add a little more broth.
• Serve bowls topped with dollops of plain Greek yogurt or sour cream and a sprinkle of shredded sharp cheddar if you like, and an extra handful of chopped cilantro for brightness.
• Tip: dont overcook the beans or they will fall apart, always brown chicken in batches so it actually gets a crust, and use the fond in the pot for flavor when you deglaze with the tomatoes and broth.
• Optional serving idea: crush tortilla chips on top or pass warm tortillas at the table, both are great for scooping up this pumpkin spiced chicken chili.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 429g
• Total number of serves: 6
• Calories: 366kcal
• Fat: 15g
• Saturated Fat: 4g
• Trans Fat: 0g
• Polyunsaturated: 1.5g
• Monounsaturated: 6.7g
• Cholesterol: 105mg
• Sodium: 375mg
• Potassium: 912mg
• Carbohydrates: 19g
• Fiber: 6.3g
• Sugar: 5.6g
• Protein: 34g
• Vitamin A: 3000IU
• Vitamin C: 51mg
• Calcium: 89mg
• Iron: 3.3mg