Chicken Pumpkin Chili

This Chicken Pumpkin Chili started as a total pantry clean-out last fall. I had half a can of pumpkin purée hanging around and thought, why not toss it into my usual chili? My husband gave me the classic side-eye when I told him what I was doing.

But one bite in, and he was all in. Now it’s a regular from October through March. The pumpkin adds this rich, creamy texture—no dairy needed—and the best part? My kids eat it without a single complaint about the vegetables

❤️ Why You’ll Love This Chicken Pumpkin Chili Recipe

Here’s why this beats regular chili. The pumpkin thickens everything naturally and adds nutrients without making it taste like dessert. Works great in both crockpot and Instant Pot. I’ve tested both ways plenty of times.

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📝 Ingredient List

Main Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional, but recommended!)
• 1 pound ground chicken (or ground turkey)
• ½ tablespoon pumpkin pie spice
• 1 teaspoon paprika
• 1 tablespoon chili powder
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ cup chicken or vegetable broth
• 1 (15 oz) can pumpkin purée (NOT pie filling – learned this the hard way!)
• 1 (14.5 oz) can diced tomatoes
• 3 tablespoons brown sugar (or maple syrup for natural sweetness)
• 1 (15 oz) can chili beans or kidney beans
• 1 (15 oz) can white beans (like cannellini or great northern beans)

Quick Notes:

• Ground turkey works too if you don’t have chicken
• Fresh pumpkin puree is fine but canned is easier
• No pumpkin pie spice? Mix cinnamon, nutmeg, and allspice

🔍 Why These Ingredients Work Magic Together

Pumpkin puree makes everything creamy and adds fiber plus vitamin A. Pumpkin pie spice sounds weird but creates this warm flavor that’s different from regular chili.

Brown sugar balances the tomato acid and brings out the pumpkin’s sweetness without making it taste like pie. Two bean types give different textures and make it filling.

Essential Tools and Equipment

• Large skillet for browning
• Crockpot (4-6 quart) OR Instant Pot
• Wooden spoon
• Can opener
• Measuring cups

👩🍳 How To Make Chicken Pumpkin Chili

Crockpot Method (My Personal Favorite):

1. Start with aromatics: Heat olive oil in skillet over medium heat. Add onion, garlic, and jalapeño. Cook until soft, about 3-4 minutes.
2. Brown the chicken: Add ground chicken and break it up. Add all spices: pumpkin pie spice, paprika, chili powder, cinnamon, and salt. Cook until chicken is done, about 5-10 minutes.
3. Transfer to crockpot: Put everything in crockpot. Add broth, pumpkin puree, diced tomatoes, brown sugar, and beans. Stir together.
4. Cook: Cover and cook on high for 2½ to 3 hours, or low for 5 to 7 hours. I use low setting because I like coming home to that smell.

Instant Pot Method (For When You Need It NOW):

1. Sauté: Use sauté function with olive oil. Cook onion, garlic, jalapeño, and ground chicken with spices until browned.
2. Add rest: Stir in broth, pumpkin, tomatoes, brown sugar, and beans. Scrape up browned bits.
3. Pressure cook: Seal lid and pressure cook on high for 14 minutes. Natural release for 15 minutes, then open and stir.

Tips from Well-Known Chefs

Rachel Ray says brown your meat first for better flavor. Gordon Ramsay always preaches about tasting as you go – season and adjust.

❗ You Must Know

Use pumpkin puree, not pumpkin pie filling! I grabbed the wrong can once and it was way too sweet and weird.

My trick: Add a pinch of cocoa powder (about ¼ teaspoon) in the last hour. Adds depth that people can’t figure out but love.

💡 Pro Tips & Cooking Hacks

• Thicker chili? Mash half a can of beans before adding
• More flavor? Add tablespoon of tomato paste with spices
• Less spicy? Use half the jalapeño
• Brown the chicken first – that’s where flavor comes from

🎨 Flavor Variations That’ll Blow Your Mind

• Mexican style: Add cumin, oregano, lime juice
• Smoky: Use smoked paprika, add chipotle pepper
• Vegetarian: Skip chicken, add more beans and diced sweet potatoes
• Higher protein: Throw in cooked quinoa last 30 minutes

⏲️ Make-Ahead Options

This gets better overnight when flavors blend. Make it up to 3 days ahead and store in fridge. I prep all ingredients the night before except browning chicken. Freeze portions for up to 6 months.

Recipe Notes & Baker’s Tips

This recipe is forgiving. Too thick? Add more broth. Too thin? Let it simmer uncovered. The pumpkin thickens it as it cooks.

🍽️ Serving Suggestions

My favorite ways to serve this:

• Over baked sweet potatoes
• With cornbread
• Topped with cheese, sour cream, green onions
• Over rice
• With tortilla chips

This has become our go-to from October through March. It’s filling, healthy, and the kids eat it without fuss. Hope your family loves it too!

🧊 How to Store Your Chicken Pumpkin Chili

• Room temp: Don’t leave out more than 2 hours
• Fridge: Store in containers up to 5 days
• Freezer: Freeze portions for 3-6 months
• Reheat: Thaw overnight in fridge, reheat on stovetop, add broth if needed

⚠️ Allergy Information

Contains: No major allergens in basic recipe Swaps:

• Dairy-free: Recipe is already dairy-free (watch toppings)
• Gluten-free: Already gluten-free, check spice labels
• Low-sodium: Use low-sodium broth and beans, less salt

❓ Questions I Get Asked A Lot

Why put pumpkin in chili?

Pumpkin makes it creamy, adds fiber and vitamin A, gives subtle sweetness without tasting like dessert.

Can I make this vegetarian?

Yes! Skip the meat, add extra beans or plant-based meat. Use vegetable broth.

Can I freeze this?

Absolutely. Cool completely, then freeze in containers up to 6 months.

How do I control spice level?

More heat – add more jalapeño or chili powder. Less heat – skip the jalapeño.

Don’t have pumpkin pie spice?

Mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice.

Fresh pumpkin vs. canned?

Fresh works but canned is easier. Roast and puree about 2 cups pumpkin if using fresh.

💬 Made this recipe? Tell me how it turned out! Leave a comment and rating below. Did you try any variations? What toppings did you use?

Share a photo and tag me on social media – I love seeing what you make! Check out my other fall recipes if you’re looking for more cozy comfort food.