If you’re searching for a comforting, wholesome meal that wraps you up like your favorite sweater, this Pumpkin Chicken Chili Recipe is for you. It’s the ultimate one-pot wonder: loaded with juicy chicken, creamy pumpkin, and two kinds of beans, all mingling with zesty tomatoes and cozy spices for depth and warmth. Each spoonful is a celebration of fall flavors and nutritious, hearty goodness, perfect for sharing on chilly evenings or making ahead for fuss-free lunches. Whether you’re an experienced chili-maker or brand new to the tradition, this recipe will quickly become your cold-weather staple.

Pumpkin Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

What makes this Pumpkin Chicken Chili Recipe shine is how easy it is to gather the essentials. Every ingredient has a unique role in building flavor, color, or that signature velvety texture. Here’s what you’ll need and why it matters.

Olive oil: A splash to sauté the vegetables, infusing the base with richness and helping everything meld together.
Onion (1 medium, diced): Brings sweetness and depth; a must-have for almost any chili.
Red bell pepper (diced): Adds bright color and subtle sweetness that balances the savory elements.
Garlic cloves (3, minced): For irresistible, subtle sharpness that warms up the whole pot.
Ground chicken (1 lb) or shredded cooked chicken: The protein that gives body and satisfying texture.
Pumpkin purée (1 15-oz can): The star! It thickens the chili and adds creamy, slightly sweet notes you’ll love.
Diced tomatoes (1 15-oz can): Their tang and juiciness brighten up every bite.
White beans (1 15-oz can, drained and rinsed): Creamy, mild beans that soak up all those fabulous flavors.
Black beans (1 15-oz can, drained and rinsed): Earthy, hearty contrast to the white beans.
Chicken broth (2 cups): The flavorful liquid gold that brings everything together.
Chili powder (2 tsp): Essential for that classic chili warmth and slight heat.
Ground cumin (1 tsp): Adds a nutty, smoky, toasty undertone you just can’t skip!
Smoked paprika (½ tsp): Lends subtle smokiness and a rich color to the broth.
Cinnamon (½ tsp, optional): For an unexpected pop of warmth and fall coziness.
Salt and pepper, to taste: Elevate the flavors and make every ingredient sing.
Corn (½ cup frozen or canned, optional): Pops of sweetness and a cheerful color, especially if you like a touch of crunch.
Sour cream or Greek yogurt (for topping): Creamy, tangy contrast for serving.
Shredded cheddar or Monterey Jack cheese (for topping): Melted richness makes it extra irresistible.
Fresh cilantro (for topping): A bright, herbal finish.
Sliced jalapeños (for topping): Optional spicy kick if you like a little extra heat!

How to Make Pumpkin Chicken Chili Recipe

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large soup pot over medium heat. When the oil shimmers, toss in the diced onion, bell pepper, and minced garlic. Sauté for about four minutes, stirring often, until everything is fragrant and the veggies are softened. This step is essential; it builds the base flavor and starts your Pumpkin Chicken Chili Recipe on the right note!

Step 2: Cook the Chicken

Add your ground chicken straight into the pot with the veggies. Use a wooden spoon to break it up as it cooks, ensuring it browns evenly and mixes in with the onion and garlic. If you’re using already cooked, shredded chicken, you can skip this step and add it later—super convenient if you have leftovers or a rotisserie chicken on hand!

Step 3: Pile in the Bulk Ingredients

It’s time for the fun part: stir in the pumpkin purée, diced tomatoes, both types of beans, and chicken broth. This is where the Pumpkin Chicken Chili Recipe really starts to look (and smell) amazing. Don’t forget the chili powder, cumin, smoked paprika, cinnamon if you’re using it, plus a generous seasoning of salt and pepper. Mix it all up until thoroughly combined.

Step 4: Simmer to Cozy Perfection

Bring the whole pot up to a gentle boil, then turn the heat down to let it simmer uncovered for 25 to 30 minutes. Stir now and then as it thickens and aromas fill your kitchen. This mellow bubbling time allows the flavors to deepen and meld, creating that signature chili heartiness.

Step 5: Add Finishing Touches

If you’re using frozen or canned corn, stir it in during the last 5 minutes of simmering. Give your chili a taste and add more seasoning if needed. Now it’s ready—ladle hot portions into bowls, pile on your favorite toppings, and enjoy right away!

How to Serve Pumpkin Chicken Chili Recipe

Garnishes

The toppings are the fun, customizable part! A dollop of sour cream or Greek yogurt adds coolness and tang, while a shower of shredded cheddar or Monterey Jack cheese melts into every spoonful. Fresh cilantro and sliced jalapeños bring color and zing, making your bowl of Pumpkin Chicken Chili Recipe look and taste extra special.

Side Dishes

This chili is hearty enough to shine solo, but it also loves company. Whip up some warm cornbread, crunchy tortilla chips, or a crisp side salad. These sides add texture and balance the rich, spiced flavors beautifully—perfect for a crowd or a cozy weeknight dinner.

Creative Ways to Present

Don’t be afraid to serve this Pumpkin Chicken Chili Recipe in bread bowls for an ultra-comforting presentation, or top with avocado slices for a creamy, fresh contrast. Mini pumpkins or hollowed squashes make festive serving vessels for a party, earning big points for creativity!

Make Ahead and Storage

Storing Leftovers

You’ll be thrilled to know that this Pumpkin Chicken Chili Recipe gets even tastier the next day. Store cooled leftovers in an airtight container in the fridge for up to four days; the flavors only deepen with time!

Freezing

Want to enjoy pumpkin chili on demand? Simply ladle cooled chili into freezer-friendly containers or bags (leave a little room for expansion), then freeze for up to three months. It’s a lifesaver for busy weeks or last-minute gatherings.

Reheating

To reheat, simply warm your chili gently in a pot on the stovetop over medium heat, stirring occasionally until hot throughout. You can also microwave single servings, pausing to stir every minute or so for even heating. If the chili’s thickened up, add a splash of broth or water to bring it back to that perfect consistency.

FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey works beautifully and keeps the Pumpkin Chicken Chili Recipe lean and delicious. The flavors meld just as well, providing the same cozy, nutritious results.

What if I don’t have canned pumpkin?

No worries! You can use homemade pumpkin purée or even butternut squash purée as a tasty swap. The key is a creamy, mild vegetable base to thicken and flavor the chili.

Does this chili taste sweet?

Not at all—while the pumpkin adds creaminess and subtle sweetness, the savory beans, tomatoes, and spices keep this Pumpkin Chicken Chili Recipe firmly in the hearty, warming chili category!

How spicy is this recipe?

The chili is mild as written, relying on chili powder for warmth rather than intense heat. Add more chili powder or diced jalapeños if you’re craving that extra kick!

Can I make this in a slow cooker?

Yes, and it’s incredibly easy! Sauté the veggies and brown the chicken first, then dump everything into your slow cooker. Cook on low for 6 to 8 hours, or high for 3 to 4—your Pumpkin Chicken Chili Recipe will come out thick, flavorful, and ready to serve.

Final Thoughts

There’s something magical about a pot of hearty chili bubbling away as the weather cools, and this Pumpkin Chicken Chili Recipe is the kind of cozy dish you’ll reach for again and again. Try it for your next cozy night in or get-together—it’s simple, foolproof, and a true fall classic!