Description

This creamy, hearty comfort food is perfect for fall. Easy crockpot or Instant Pot instructions included. Chicken Pumpkin Chili combines the warmth of fall spices with hearty protein and beans for the perfect comfort food meal.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

1. 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.

1. Transfer to crockpot: Put everything in crockpot. Add broth, pumpkin puree, diced tomatoes, brown sugar, and beans. Stir together.

1. 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.

1. Add rest: Stir in broth, pumpkin, tomatoes, brown sugar, and beans. Scrape up browned bits.

1. Pressure cook: Seal lid and pressure cook on high for 14 minutes. Natural release for 15 minutes, then open and stir.

Notes

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

Prep Time: 15 minute
Cook Time: 40 minutes total (Instant Pot)
Category: Main Dish, Soup
Method: Slow Cooker, Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 12g
Sodium: 680mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 25g
Cholesterol: 65mg