There’s something about a pot of chicken chili with pumpkin simmering on the stove that feels like a warm hug after a long day. My first attempt at this dish was actually a happy accident. I had leftover pumpkin from making pumpkin chocolate chip cookies and a package of ground chicken that needed cooking. I tossed them together with beans, tomatoes, and a little smoky seasoning, and what came out was so good my kids actually asked for seconds. That never happens with beans.
This chili is hearty without being heavy. The pumpkin brings a natural sweetness that balances the gentle heat from chipotle peppers, while the chicken keeps it light. Think of it as the cozier cousin to my creamy white chicken chili, but with a fall twist that works any time of year.
Table of Contents
This Is How We Make It
We start by browning chunks of pumpkin until the edges caramelize and deepen in flavor. From there, onion, garlic, carrots, and celery join the party, softening into a rich base for the chili. A mix of smoked paprika, cumin, oregano, and thyme gives that deep, warming aroma, while chipotle adds a smoky punch.
Ground chicken goes in next, breaking apart as it cooks. Then comes a splash of chicken broth, a can of crushed tomatoes, and white beans for extra heartiness. The whole pot simmers gently, letting the flavors meld into a thick, spoon-coating chili. Just before serving, a swirl of cream adds a touch of richness that makes each bite irresistible. And like my butternut squash gnocchi with sausage, it’s the kind of one-pot wonder that tastes even better the next day.
Here’s What You Need
The beauty of chicken chili with pumpkin is that the ingredients are simple, but together they create a bowl of comfort you’ll want to make again and again. Here’s what goes into it:
Pumpkin – Use a variety with tender skin like Hokkaido or Red Kuri, which means no peeling required. You can also go for pre-cut pumpkin cubes to save time, just like I do when I’m rushing to make fudgy pumpkin chocolate chip bars.
Ground chicken – It cooks quickly and takes on flavor beautifully. You can swap in turkey or even ground beef if you’re after something closer to my ground beef stovetop chili.
Onion, garlic, celery, carrots – These make up the flavor foundation. They soften in the pot and release their sweetness, creating a perfect base for the spices.
Seasonings – Smoked paprika, cumin, oregano, thyme, plus chipotle pepper flakes for that signature smoky kick. You can control the heat here—mild or bold, it’s all up to you.
Chicken broth – It adds depth you just can’t get from water.
Crushed tomatoes – Their smooth texture thickens the chili without overpowering the pumpkin’s natural sweetness.
White beans – Cannellini beans work great, but you can try black beans or kidney beans for variety.
Cream – A final swirl brings the flavors together and gives that velvety finish, the same way it does in my pumpkin cold foam for coffee—just in savory form.
These simple pantry and fresh staples are all it takes to make a dish that feels like it simmered all day.
Recipe Notes
Make-ahead & storage – Like most chili recipes, chicken chili with pumpkin tastes even better the next day. You can make a big batch and store it in the fridge for up to four days, or freeze it for up to three months. Just thaw overnight in the fridge and warm it gently on the stove.
Pumpkin swaps – If fresh pumpkin isn’t in season, canned pumpkin puree works in a pinch. The flavor will be slightly sweeter and creamier, similar to the texture in my pumpkin bars recipe. Just be sure it’s pure pumpkin, not pie filling.
Protein options – You can swap ground chicken for shredded rotisserie chicken, leftover turkey, or even plant-based crumbles. The spices and pumpkin make the flavor work no matter the protein.
Spice control – For a milder chili, skip the chipotle or replace it with a pinch of smoked paprika. If you love heat, toss in extra chili flakes or even a splash of hot sauce—like you might with my pumpkin brownies for a spicy-sweet twist.
Serving ideas – This chili pairs beautifully with crusty bread, cornbread muffins, or a dollop of sour cream. Sprinkle over some shredded cheddar or fresh cilantro for a fresh pop of flavor.
Flavor layering – Don’t rush the caramelizing step for the pumpkin—it’s key to building depth. That extra few minutes at the start pays off in every spoonful.
Try These Next
If you love the cozy flavor of chicken chili with pumpkin, there are plenty of other recipes you’ll want to add to your fall and winter rotation. For another savory-meets-sweet comfort dish, try my butternut squash gnocchi with sausage. The creamy squash sauce hugs each bite of gnocchi and makes a satisfying dinner in under 30 minutes.
For dessert, you can stick with the pumpkin theme and whip up pumpkin chocolate chip cookies—soft, spiced, and just the right amount of sweet to follow a hearty chili. Or, if you want to go the indulgent route, my fudgy pumpkin chocolate chip bars are a chewy, chocolate-studded treat that disappears fast at family gatherings.
And for the chili lovers who can’t get enough, a bowl of my creamy white chicken chili offers a rich, mild flavor profile that’s perfect for those who like a gentler spice. Pair it with cornbread or even a slice of apple cinnamon bread for the ultimate comfort meal.
When you keep a few of these recipes in your back pocket, there’s always something warming and homemade waiting for your table.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin works well in chicken chili with pumpkin. Just make sure it’s pure pumpkin, not pie filling, so you can control the seasoning and sweetness.
What beans work best in chicken chili with pumpkin?
Cannellini beans are my go-to for their creamy texture, but black beans and kidney beans also hold up well in the simmer. You can even mix two varieties for more texture.
How can I make chicken chili with pumpkin spicier?
Add extra chipotle peppers in adobo, a sprinkle of crushed red pepper flakes, or even fresh jalapeños. Adjust in small amounts so the spice doesn’t overpower the pumpkin’s sweetness.
Can I make chicken chili with pumpkin in a slow cooker?
Absolutely. Brown the chicken and sauté the vegetables first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6–7 hours or on high for 3–4 hours.
Conclusion
Chicken chili with pumpkin is one of those recipes that proves comfort food can be both wholesome and exciting. From the caramelized pumpkin to the smoky chipotle and tender chicken, every bite feels like a little reward for taking the time to cook something from scratch. And like my first accidental batch, yours doesn’t have to be perfect—it just has to be made with a little care and a lot of flavor.
If you’ve never cooked with pumpkin in a savory dish before, this is your sign to try it. Serve it with crusty bread, cornbread muffins, or over a bed of rice, and you’ve got a meal that can warm you from the inside out. Keep this recipe in your back pocket for weeknights, gatherings, or any time you need a pot of comfort on the table.
Print
Chicken Chili with Pumpkin:
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A hearty, smoky chicken chili with pumpkin, white beans, and warming spices, perfect for cozy dinners.
Ingredients
2 tbsp olive oil
1 lb ground chicken
2 cups diced pumpkin
1 large onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery ribs, diced
1 tsp smoked paprika
1 tsp cumin
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp chipotle pepper flakes
4 cups chicken broth
1 can (14 oz) crushed tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro, cheddar, and sour cream for topping
Instructions
1. Heat olive oil in a large pot over medium heat. Add pumpkin and cook until caramelized at the edges.
2. Add onion, garlic, carrots, and celery. Cook until softened.
3. Stir in smoked paprika, cumin, oregano, thyme, and chipotle flakes.
4. Add ground chicken, breaking it apart as it cooks.
5. Pour in chicken broth, crushed tomatoes, and beans. Stir well.
6. Simmer for 30 minutes until thickened and flavors meld.
7. Stir in heavy cream, adjust seasoning, and serve hot with toppings.
Notes
You can swap fresh pumpkin for 1 cup canned pumpkin puree.
For extra spice, add more chipotle or jalapeños.
This chili tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg