The Coziest Chicken Chili With Pumpkin Recipe for Fall Evenings

Chicken chili with pumpkin reinvents ordinary weeknight dinners into a warm, comforting experience that tantalizes taste buds.

Cool autumn evenings call for hearty meals that embrace seasonal ingredients and robust flavors.

Unexpected combinations often yield the most delightful culinary surprises, and this recipe proves that principle beautifully.

Subtle hints of earthiness merge seamlessly with tender chicken and rich, velvety pumpkin.

Spices dance across the palate, creating a symphony of warmth and depth that feels both familiar and innovative.

Home cooks searching for a simple yet impressive dish will appreciate this unique twist on classic comfort food.

The magic happens when unexpected ingredients come together in a harmonious blend of textures and tastes.

Step-by-Step for Cooking Chicken Chili with Pumpkin

Step 1: Kickstart The Pumpkin Base

Heat olive oil and butter in a large pot over medium heat. Toss in pumpkin cubes and cook until they develop golden edges and soften, about 5 minutes.

Step 2: Build Aromatic Layers

Add garlic, onion, celery, and carrots to the pot. Sauté for 3 minutes until the kitchen fills with mouthwatering fragrance.

Step 3: Spice It Up

Sprinkle in salt, black pepper, thyme, oregano, smoked paprika, chipotle pepper flakes, and cumin. Stir to distribute spices evenly.

Step 4: Brown The Chicken

Introduce ground chicken to the pot. Break meat into small pieces while cooking until it turns golden brown.

Step 5: Create Liquid Magic

Pour in chicken broth, crushed tomatoes, and drained white beans. Mix thoroughly. Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes until chili thickens.

Step 6: Finish With Creamy Comfort

Stir in cream just before serving. Taste and adjust salt as needed. Serve piping hot with your favorite chili companions.

Tips for Creamy and Flavorful Chicken Pumpkin Chili

• Cube Carefully: Cut pumpkin into uniform pieces to ensure even cooking and consistent texture throughout the chili.
• Sauté Sequence: Brown pumpkin first to develop deeper, richer flavors before adding other vegetables for maximum taste complexity.
• Spice Balance: Adjust chipotle pepper flakes and smoked paprika gradually to control heat level and match personal preference.
• Bean Prep: Rinse canned white beans thoroughly to reduce sodium and remove excess starch for a cleaner, fresher taste.
• Simmer Slowly: Let chili cook uncovered during the last 5-10 minutes to naturally thicken and concentrate flavors without making it too dry.

How to Store and Reheat Chicken Chili with Pumpkin

• Refrigerate the chicken chili in an airtight container within two hours of cooking. Store leftovers in the refrigerator for up to 4 days, ensuring the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Freeze portions in freezer-safe containers for longer storage, keeping the chili delicious for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if the chili seems too thick, helping restore its original creamy consistency and preventing dryness.

Delicious Pairings for Chicken Chili with Pumpkin

• Craft a Zesty Cornbread Companion: Whip up a batch of jalapeño cornbread to complement the warm, spicy notes of the chicken chili. Its buttery texture and slight heat perfectly balance the hearty dish.
• Pour a Bold Red Wine Sidekick: Select a medium-bodied Zinfandel or Syrah to enhance the smoky chipotle and rich chicken flavors. The wine's robust character will stand up to the chili's intense spices.
• Top with Creamy Cooling Accents: Dollop some tangy Greek yogurt or sour cream on top to create a cool contrast against the chili's warmth. Sprinkle fresh cilantro or green onions for a bright, fresh finish that cuts through the richness.
• Serve with Crisp Apple Cider Twist: Pair the chili with a slightly sweet, cold apple cider to provide a refreshing counterpoint to the spicy and savory elements. The cider's crisp acidity will cleanse the palate between bites.

Why Chicken Chili with Pumpkin Is a Seasonal Must

• Warm Comfort in a Bowl: This chicken chili delivers ultimate comfort with its hearty blend of tender ground chicken, creamy pumpkin, and rich spices that hug your taste buds like a cozy blanket.
• Quick and Easy Weeknight Wonder: Prepare this delicious meal in under 45 minutes, making it perfect for busy families who want a nutritious, satisfying dinner without spending hours in the kitchen.
• Packed with Wholesome Nutrition: Loaded with protein from chicken, fiber from beans and pumpkin, and a powerhouse of vegetables, this chili offers a balanced, nutrient-dense meal that keeps you full and energized.
• Flavor Explosion with Spice Mastery: The combination of smoked paprika, chipotle pepper flakes, thyme, and cumin creates a complex, robust flavor profile that transforms a simple chili into a gourmet experience.

What You’ll Need for Chicken Chili with Pumpkin

• Ground Chicken: Lean protein that adds heartiness and substance to the chili.
• White Beans: Creamy protein source that provides texture and extra nutrition.

• Pumpkin: Sweet and hearty vegetable that adds depth and a subtle autumn flavor.
• Onion, Celery, Carrots: Classic aromatic vegetables that create a rich flavor base.
• Garlic: Flavorful ingredient that adds robust depth to the chili.

• Salt, Black Pepper: Basic seasonings for enhancing overall taste.
• Thyme, Oregano: Herbal seasonings that add complexity to the dish.
• Smoked Paprika, Chipotle Pepper Flakes, Cumin: Spices that provide warmth and smoky depth.
• Chicken Broth: Liquid base that adds moisture and additional flavor.
• Crushed Tomatoes: Provides rich, tangy sauce for the chili.
• Cream: Adds a smooth, rich finish to the dish.

• Olive Oil, Butter: Cooking fats that help sauté vegetables and add richness.

Twist Your Taste Buds with These Chicken Pumpkin Chili Ideas

• Hearty Turkey Harvest Stew: Swap ground chicken with ground turkey and add diced sweet potatoes alongside pumpkin cubes for a robust autumn-inspired version.
• Vegetarian Pumpkin Bean Chili: Replace chicken with plant-based protein like lentils or crumbled tofu, and increase bean varieties for extra texture and nutrition.
• Spicy Green Chile Chicken Pumpkin Pot: Incorporate roasted green chiles, use fire-roasted tomatoes, and add a splash of lime juice for a southwestern-style kick that elevates the original recipe's flavor profile.
• One-Pot Mediterranean Chicken Chili: Introduce Mediterranean herbs like rosemary and oregano, incorporate kalamata olives, and top with crumbled feta cheese for a Mediterranean-inspired transformation.

Chicken Chili With Pumpkin Recipe

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4.6 from 39 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Mexican-inspired chicken chili blends hearty protein with seasonal pumpkin’s rich, creamy essence. Warm spices and tender chicken create a comforting bowl perfect for chilly evenings you’ll savor with each satisfying spoonful.

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Ingredients

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Main Ingredients:

• 1.5 pounds ground chicken
• ½ small pumpkin (such as Hokkaido or red kuri squash), seeded and cut into bite-sized pieces
• 2 cups chicken broth
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can white beans, drained

Vegetables and Aromatics:

• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced

Seasonings and Fats:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon salt
• Black pepper, to taste
• Chipotle pepper flakes, to taste
• ½ cup cream (20% fat)

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Instructions

1. Dice the pumpkin into uniform, bite-sized cubes, approximately 1/2 inch (1.27 centimeters) in size. Finely mince the garlic, and dice the onion, celery, and carrots into small, consistent pieces.
2. Place a large, heavy-bottomed pot over medium heat. Add the olive oil and butter, allowing them to meld and heat together for 1-2 minutes.
3. Introduce the pumpkin cubes to the heated oil-butter mixture, spreading them evenly across the pot’s surface. Sauté for 4-5 minutes, stirring occasionally, until the edges develop a golden-brown caramelization.
4. Incorporate the minced garlic, diced onion, celery, and carrots into the pot. Stir continuously and cook for 2-3 minutes until the vegetables release their aromatic essence.
5. Sprinkle the salt, freshly ground black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin over the vegetables. Mix thoroughly to distribute the spices evenly.
6. Add the ground chicken to the pot, breaking it into small, uniform crumbles using a wooden spoon. Cook until the meat turns a rich, golden brown and is no longer pink, approximately 6-7 minutes.
7. Pour the chicken broth into the pot, followed by the crushed tomatoes and drained white beans. Gently stir to combine all ingredients, ensuring even distribution.
8. Bring the mixture to a vigorous boil, then reduce the heat to low. Cover the pot and allow the chili to simmer for 25-35 minutes, stirring occasionally, until the liquid reduces and the mixture thickens slightly.
9. In the final moments of cooking, stir in the cream, creating a luxurious, velvety texture. Taste and adjust the seasoning with additional salt if needed.
10. Ladle the hot chili into serving bowls and garnish with your preferred toppings. Serve immediately while piping hot.

Notes

• Boost flavor by browning pumpkin first, creating a rich caramelized base that adds depth to the chili.
• Use ground chicken for a lean protein option that absorbs spices beautifully and keeps the dish lighter than traditional beef chili.
• Control heat levels by adjusting chipotle pepper flakes, allowing you to customize the spiciness to your preference.
• Simmer slowly to blend spices and develop a robust, comforting taste that gets better with time.
• Finish with a splash of cream for a luxurious, silky texture that balances the warm spices and adds a subtle richness.
• Experiment with toppings like fresh cilantro, sour cream, or shredded cheese to elevate the chili’s final presentation.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 345 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 26 g
• Cholesterol: 105 mg