Chicken Chili with Pumpkin

Total Time: 1 hour

5 from 4 votes

Chicken chili with pumpkin. Surprisingly delicious, made with ground chicken, white beans and meltingly tender pumpkin chunks. It only gets better when jazzed up with smokey chipotle peppers for a nice spicy punch. Together these ingredients create a rich chili that’s wholesome and flavorful. This simple chicken chili is made all in one pot and a real crowd pleaser. Your table guests will go nuts about it!

chicken chili with pumpkin

There’s so much flavor in a simple and easy cooking recipe where the pumpkin is the key ingredient. It adds a little earthiness and a subtle sweetness, it makes the chili rich, without being overly heavy. And adding pumpkin is a delightful surprise.

This chili is perfect for game day, family dinners, and any night in between. Made with a blend of herbs, chipotle peppers and juicy ground chicken. It’s spicy, creamy and so delicious. Top each bowl with plenty of cheese, cilantro or scallions.
Let me guide you through the recipe with this step-by-step VIDEO.

THIS IS HOW WE MAKE IT

We start by cooking the pumpkin until nicely browned. Next we add onion, garlic and vegetables, then cook until they smell fragrant. For the seasonings, we’re using smoked paprika, cumin, oregano, thyme and chipotle.

Next, ground chicken goes in, followed by chicken broth and crushed tomatoes. We simply simmer everything until a nice rich thick chili. 

chicken chili with pumpkin

Here’s What You Need 

  • Pumpkin: For best result, use a pumpkin or squash variety with a soft skin like Hokkaido pumpkin or Red Kuri squash. You can also use pre-cut pumpkin cubes.
  • Ground chicken: It becomes super tender and juicy when cooked down. But, you can use ground beef or pork to replace it.
  • Onion, garlic, celery stalks and carrots: They are the flavor base. 
  • Seasonings: salt, black pepper, smoked paprika, oregano and thyme, for a nice flavor blend. We also use chipotle pepper flakes for a smoky spicy kick, if you can’t find it, use chili powder or chili flakes.
  • Chicken broth: It adds so much flavor, the chili would never taste the same if we’d use water.
  • Crushed tomatoes: They have a smooth texture and add thickness that’s ideal for the chili.
  • White beans: You can also use cannellini beans, black beans or kidney beans.
  • Cream: Use a lighter version, like 20% fat or half-and-half.

chicken chili with pumpkin

RECIPE NOTES

  • It’s super easy to make this chili vegetarian. Just swap out the ground chicken for an extra can of beans or lentils. And use vegetarian broth instead of chicken broth.
  • As with any other chili, the toppings are key. You can add a dollop of Greek yogurt, cheddar cheese, cilantro, avocado or scallions.
  • This is not a spicy recipe, it’s only as spicy as the amount of chili peppers you use. If you want to add more heat, feel free to add more chipotle peppers or dice up some jalapeños and sauté them together with onion and garlic. 
  • Make ahead: You can make this chili 1 day before serving, refridgirate and simply reheat on the stovetop.
  • Storage: The chili will keep for 3 days in the fridge.
  • Freezing: This chili freezes very well!

chicken chili with pumpkin

TRY THESE NEXT

 

chicken chili with pumpkin
5 from 4 votes

Chicken Chili with Pumpkin

Delicious one-pot chicken chili with ground chicken, white beans, and tender pumpkin chunks, elevated with smoky chipotle peppers for a spicy kick. Wholesome, flavorful, and sure to please a crowd. A surprising and nut-worthy dish!

Prep 10 minutes
Cook 50 minutes
Total 1 hour
Servings 4
Calories 347

Ingredients 
 

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • ½ small pumpkin - with skin, seeded (like hokkaido pumpkin/red kuri squash)
  • 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
  • chipotle pepper flakes
  • 1.5 pounds ground chicken
  • 2 cups chicken broth
  • 1 can (14 oz/400 g) crushed tomatoes
  • 1 can (14 oz/390 g) white beans - drained
  • ½ cup cream 20% fat

Instructions 

  • Get the prep done before you start cooking. Cut the pumpkin into bite-sized pieces, finely chop the onion, celery stalks and carrots. Mince the garlic cloves.
  • Heat a large heavy bottomed pot over medium. Add oil, butter and pumpkin cubes. Cook until it starts to brown and soften, about 5 minutes. Add garlic, onion, celery and carrots. Cook for 3 minutes until fragrant.
  • Stir in salt, pepper, thyme, oregano, paprika, chipotle pepper and cumin.
  • Add ground chicken, break up into pieces and cook until nicely browned.
  • Pour in chicken broth, add crushed tomatoes and white beans. Give it a good stir and bring to a boil. Cover, reduce heat and simmer for 20-30 minutes until slightly thickened.
  • Before serving, stir in cream and adjust salt to taste. Serve hot with your favorite toppings. Enjoy!

Video

Nutrition

Calories: 347kcalCarbohydrates: 9gProtein: 32gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 156mgSodium: 1148mgPotassium: 1137mgFiber: 3gSugar: 3gVitamin A: 6114IUVitamin C: 5mgCalcium: 74mgIron: 4mg
Tried this recipe?Let us know how it was below!


Comments

8 responses to “Chicken Chili with Pumpkin”

  1. Cathy Avatar
    Cathy

    5 stars
    I made this tonight and it was simple and absolutely delicious. I have never cooked with pumpkin and it was easy to dice. I was a bit skeptical of not peeling the pumpkin but it worked and made the prep easy. A definite repeat.

    1. So glad you enjoyed Cathy!

  2. Francesca Avatar
    Francesca

    5 stars
    Made this tonight for my family but with precut butternut squash. Couldn’t find the suggested pumpkins. The squash I used worked well. I wasn’t sure about how much chipotle powder to use so I did 1 teaspoon and it was perfect. Everyone loved it and agreed it was their favorite chili recipe.

    1. Yay! Amazing Francesca! It makes me so happy to hear everyone enjoyed this recipe! Thanks for making it!

  3. Taylor Avatar
    Taylor

    Can I substitute butternut squash for pumpkin?

    1. Absolutely! Enjoy the recipe!

  4. Kate Avatar
    Kate

    5 stars
    I made this without the cream but used a can of tomato sauce instead of crushed tomatoes and it came out creamy enough without the extra fat/calories. Huge hit! Thanks for this great recipe!

    1. That’s a great tweak, thanks for sharing Kate! I’m so happy it was a hit and that you enjoyed the recipe!

5 from 4 votes (1 rating without comment)

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