There’s something quietly magical about the way fall smells. That earthy mix of crisp leaves and roasted squash always pulls me back to late October evenings, spoon in hand, blanket wrapped tight, and a warm bowl of this chicken chili with pumpkin tucked close. It’s the kind of meal that brings everyone to the kitchen just by smell alone.
Table of Contents
Why You’ll Love This Chicken Pumpkin Chili
A Cozy Twist on Classic Chili
This chicken chili with pumpkin brings that familiar, belly-warming comfort you crave on a chilly day, but with a flavorful seasonal upgrade. The tender cubes of pumpkin melt into the broth, adding a gentle sweetness that softens the smoky paprika and chipotle heat. Meanwhile, ground chicken keeps things hearty but light, making it just right for weeknights or lazy Sundays. Every spoonful is creamy, rich, and full of depth without feeling heavy. And the aroma? It’s the kind that draws everyone into the kitchen—warm, savory, and just a little sweet. This chicken chili with pumpkin isn’t just a meal; it’s a cozy moment in a bowl that captures the best parts of fall in every bite.
One-Pot Simplicity
Busy weeknights? No problem. This chicken chili with pumpkin is your flavorful fallback when time’s tight and appetites are big. It all comes together in one pot, which means fewer dishes to clean and more minutes to relax. From stovetop to steaming bowl, it’s ready in under an hour—but tastes like it simmered all day. As the pumpkin softens and the spices mingle, the kitchen fills with a cozy, savory aroma that says dinner’s going to be special. Whether you’re juggling after-school chaos or just want something warm and hearty without the mess, this one-pot recipe fits perfectly into real life. Weeknight cooking doesn’t get much easier—or tastier—than chicken chili with pumpkin. It’s comfort, simplified.
Customizable for Everyone
Need to keep things vegetarian? No problem—just swap the chicken for extra white beans or hearty lentils. The texture still holds up beautifully, and the flavors soak in just as well. Prefer your chili on the mild side? Ease up on the chipotle flakes or skip them altogether. Want more heat? Add jalapeños or a dash of cayenne. This chicken chili with pumpkin is incredibly flexible. It adapts easily to different diets and spice levels, making it a crowd-pleaser no matter who’s at the table. Whether you’re cooking for picky eaters, vegetarians, or spice lovers, you can adjust every part to fit your preferences. This recipe is made for real-life kitchens and the changing moods that come with them.
Key Ingredients You’ll Need
Fresh Produce & Aromatics
Pumpkin steals the show here, especially if you use something like a Red Kuri or Hokkaido. It holds its shape while turning tender and sweet. Alongside it, we’ve got onions, garlic, carrots, and celery for that slow-cooked flavor base.
Ground Chicken & Pantry Staples
Ground chicken keeps it light yet filling. Canned white beans and crushed tomatoes add bulk and body. Chicken broth ties it all together with a savory, sippable base.
Seasonings that Build Flavor
We layer in dried thyme, smoked paprika, cumin, oregano, and just enough chili flakes to warm you up. Add more if you like it bold.
Creamy Finishing Touch
A splash of cream at the end brings everything together in this chicken chili with pumpkin. It softens the heat from the spices and adds a luxurious, velvety texture that coats every bite. You’ll notice how the cream not only balances the smokiness of the paprika and cumin but also enriches the sweet pumpkin base, creating a beautifully rounded flavor. It’s that final touch that transforms the chili from good to truly comforting. Whether you’re serving it up for a weeknight dinner or meal prepping for cozy lunches, the creamy swirl makes a big difference. If you’re craving something hearty yet smooth, this chicken chili with pumpkin delivers a rich finish that’s both satisfying and spoon-licking good.
How to Make Chicken Chili with Pumpkin (Step-by-Step)
Brown the Pumpkin for Depth
Start by heating olive oil and butter in a large pot. Add your cubed pumpkin and cook for about five minutes. You’re looking for golden edges and a slight caramelized aroma. This step adds rich flavor from the start.
Sauté the Aromatics & Spices
Next, toss in garlic, onion, celery, and carrots. Cook them for a few minutes until soft and fragrant. Then stir in your dried spices: thyme, oregano, cumin, paprika, salt, pepper, and chili flakes. Let those bloom in the oil—it makes a big difference.
Cook the Chicken Until Crumbled
Add the ground chicken. Break it up as it browns, stirring often so it cooks evenly. You want no pink spots left, just tender, well-seasoned chicken bits.
Simmer with Liquids & Beans
Pour in the chicken broth, crushed tomatoes, and white beans. Stir everything together, then bring it to a gentle boil. Cover and simmer for 20 to 30 minutes. The flavors deepen, and the pumpkin softens to perfection.
Stir in Cream and Serve
Once thickened, remove the lid and stir in the cream. Taste and adjust salt if needed. Spoon it into bowls and top with your favorite fixings.
Topping Ideas to Elevate Every Bowl
Your bowl, your rules—but here are some delicious options:
- Shredded cheddar for a gooey melt
- Greek yogurt for tang and coolness
- Sliced avocado for buttery bites
- Fresh cilantro and scallions for a herby lift
Even a little lime zest wouldn’t hurt.
Recipe Variations & Expert Tips
Make It Vegetarian
Easily done! Swap the chicken for extra white beans or lentils, and use veggie broth. Still cozy, still hearty.
Adjust the Heat Level
Spice-sensitive? Use just a pinch of chili flakes. Love heat? Add chopped jalapeños when you sauté the onions and garlic.
Prep & Storage Notes
This chili gets better the next day, making it a great make-ahead option. It keeps in the fridge for up to three days and freezes beautifully in airtight containers.
Explore Similar Recipes
Looking for more fall comfort?
- Cozy up with this moist pumpkin bread recipe that brings fall flavors to every bite
- If you love hearty, comforting soups, try this easy chicken soup crockpot recipe
- Pair your chili night with this creamy pumpkin crisp that’s cozy, easy, and packed with flavor
- For another easy fall favorite, check out this simple pumpkin chocolate chip bread
Chicken Chili with Pumpkin Recipe Card
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Chicken Chili with Pumpkin (One-Pot Comfort Recipe)
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A cozy one-pot chili with tender chicken, soft pumpkin, and smoky spices. Perfect for fall nights or when you need something hearty but easy.
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
½ small pumpkin (Hokkaido or Red Kuri), seeded and cubed
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp salt
Black pepper, to taste
Chipotle pepper flakes or chili powder
1.5 lbs ground chicken
2 cups chicken broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) white beans, drained
½ cup cream (20% fat or half-and-half)
Instructions
1. Prep all ingredients: cube pumpkin, chop onion, carrots, celery; mince garlic.
2. In a large pot, heat oil and butter over medium heat. Add pumpkin, cook 5 min until browning.
3. Add garlic, onion, celery, carrots. Cook 3 min until fragrant.
4. Stir in salt, pepper, thyme, oregano, paprika, chipotle flakes, and cumin.
5. Add ground chicken, break apart, cook until browned.
6. Add chicken broth, crushed tomatoes, and beans. Stir, bring to boil.
7. Cover, simmer 20–30 min until thickened.
8. Stir in cream, adjust salt. Serve hot with toppings.
Notes
To make vegetarian, use lentils or extra beans and vegetable broth.
Spiciness depends on chili flakes; add jalapeños for more heat.
Great for make-ahead—flavors deepen overnight.
Keeps for 3 days in fridge; freezer-friendly for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 347
- Sugar: 3g
- Sodium: 1148mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 156mg
FAQs
How to make chicken chili not so spicy?
Use fewer chili flakes or skip them. Add a spoonful of Greek yogurt or cream when serving to cool it down.
Can you eat pumpkin and chicken at the same time?
Absolutely. They pair beautifully. The pumpkin adds sweetness and creaminess, which complements savory chicken.
What does pumpkin add to chili?
Pumpkin brings natural sweetness, thickness, and a creamy texture that balances the spices and makes the chili feel comforting.
How to thicken your chicken chili?
Simmer uncovered to reduce liquid, or mash a few beans in the pot. You can also add a spoonful of cornmeal or flour slurry if needed.
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