Chicken Chili with Pumpkin Recipe

There’s something about cool evenings that makes me crave a cozy bowl of chili. This chicken chili with pumpkin hits all the right notes. It’s hearty but not too heavy, rich but not fussy, and packed with flavor. The pumpkin brings a natural sweetness and creamy texture that makes this chicken chili with pumpkin feel special but still easy to make.

It’s the kind of meal I turn to when I want comfort in a bowl, and the best part is how simple this chicken chili with pumpkin is to customize. Want it spicier? Add more chili. Prefer a vegetarian version? Just skip the chicken and add extra beans for a plant-based chicken chili with pumpkin option.

Whether you’re cooking for your family or meal prepping for the week, this chicken chili with pumpkin is a warm, nourishing, and satisfying choice for dinner.

Ingredients Overview

This recipe uses simple ingredients you probably have in your kitchen already.

Here’s what you’ll need:

• Olive oil and butter for a flavorful start.
• Onion, garlic, carrots, and celery for a savory base.
• Fresh pumpkin adds sweetness and texture — I love using Hokkaido or Red Kuri squash.
• Spices like thyme, oregano, smoked paprika, cumin, and chipotle flakes give a smoky warmth.
• Ground chicken keeps it light, but you can swap in turkey or beef, or even skip meat for a vegetarian version.
• Crushed tomatoes and white beans add heartiness.
• A splash of cream makes it extra smooth at the end.

And of course, don’t forget toppings! Greek yogurt, cheddar, avocado, and scallions all work beautifully.

Ingredients List

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• ½ small pumpkin (Hokkaido or Red Kuri), cut into cubes (skin on)
• 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 flakes (or chili powder), to taste
• 1.5 pounds ground chicken
• 2 cups chicken broth (or vegetable broth for vegetarian)
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) white beans (or any beans you like), drained
• ½ cup cream (20% fat or half-and-half)

Optional toppings: Greek yogurt, shredded cheddar cheese, fresh cilantro, sliced avocado, scallions.

How to Make Chicken Chili with Pumpkin

Prep the ingredients

Get everything ready before you start cooking — this makes it easier and quicker. Chop the onion, garlic, carrots, and celery. Cut the pumpkin into bite-sized pieces.

Brown the pumpkin and aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When hot, add the pumpkin cubes. Cook about 5 minutes, stirring, until they start to brown and soften.

Then add the chopped onion, garlic, carrots, and celery. Stir and cook about 3 minutes until they smell fragrant and look softened.

Add spices and chicken

Sprinkle in thyme, oregano, smoked paprika, cumin, salt, pepper, and chipotle flakes. Stir to coat the veggies in these lovely spices.

Add the ground chicken to the pot. Use a spoon to break it up into small pieces as it cooks. Stir often until the chicken is browned all over.

Simmer the chili

Pour in chicken broth, crushed tomatoes, and drained beans. Stir everything well. Bring the chili to a boil, then lower the heat and cover the pot.

Simmer gently for 20 to 30 minutes. This lets all the flavors come together and makes the chili a little thicker.

Finish with cream

When it’s done simmering, stir in the cream. Taste and adjust seasoning — maybe a little extra salt or a pinch more chipotle if you want it spicier.

Spoon the hot chili into bowls and add your favorite toppings.

Tips and Variations

• Make it vegetarian: Skip the ground chicken and use extra beans or lentils for a hearty plant-based version.
• Adjust the heat: Use more or less chipotle flakes to suit your taste. If you want it milder, start small and add more as needed.
• Make ahead: This chili tastes even better the next day. Refrigerate overnight for deeper flavor.
• Storage: Keep leftovers in the fridge up to 3 days. It also freezes well for up to 3 months — perfect for busy weeks!

More Recipes You Might Like

Check these out for more inspiration:
Cheesy Chicken Garlic Wraps for a quick weeknight meal
Skillet Mexican Street Corn as a bold side dish
Pumpkin Bars with Cream Cheese Frosting for dessert inspiration
Buffalo Chicken Dip Recipe for game day gatherings

FAQ

Conclusion

This chicken chili with pumpkin is a favorite in my kitchen. It’s simple, flavorful, and flexible — ideal for weeknights or making ahead for easy meals.

Try it soon and don’t forget to share your version. I’d love to hear what toppings you used or how you made it your own!

You can always find more ideas on Pinterest or join me on Facebook.

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