This fall-spiced pumpkin chicken chili is perfect on a cool afternoon when you want something warm, comforting and cozy. Plus, thanks to the pumpkin, kidney beans, ground chicken and perfectly-balanced seasoning blend, this is a healthier version of an often-heavy meal!
This is a recipe that I have been making, adjusting, making (again), adjusting (again) for years, and finally — it’s a winner.
It can be challenging to create a chili that has just the right amount of flavor and spice, so I needed to experiment with new seasonings and different amounts of each, and because I always love to pack in as many healthy, hearty proteins and vegetables as possible, I had to learn — sometimes the hard way! — which ingredients would hold up to the cooking process.
The funny thing about all this trial and error? The end result is a pretty simple blend that you most likely have all the spices for in your pantry already! And thank goodness for that because I know I still have a barely touched bottle of Chinese Five Spice blend from about two years ago sitting in mine…
I digress; back to this comforting chili! It is a fairly simple, quick and truly delicious chili that is packed with fall flavors and healthy additions. Including, a favorite seasonal ingredient: PUMPKIN!
The pumpkin puree may seem like an odd addition, but I discovered you don’t really taste it very much, and it provides an extra nutrient punch with antioxidants and a ton of beta-carotene (vitamin A) and even some vitamin K. Plus, it’s an addition that really makes it feel perfect for one of those cool fall days (that have finally arrived in the Carolinas!).
Looking for a hearty vegetarian chili? You may want to try this delicious sweet potato and black bean chili! And to feed a hungry crowd, David’s famous chili is the way to go.
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Fall-Spiced Pumpkin Chicken Chili
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
Description
This fall-spiced pumpkin chicken chili is perfect on a cool afternoon when you want something warm, comforting and cozy.
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 jalapenos, seeded and finely chopped
- 2 garlic cloves, minced
- 1 lb ground chicken
- 1 can diced tomatoes
- 1 can pumpkin puree
- 3/4–1/12 cups water
- 1 can kidney beans (drained)
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp ground turmeric
- 1 1/2 tsp salt
- Optional toppings: sour cream, greek yogurt, parsley, parmesan cheese, chives, sliced jalapenos
Instructions
Chop your veggies.
Heat oil over medium-high heat, saute the onion for 2 minutes.
Add in the rest of the veggies (pepper, jalapeno, garlic) and saute for 3 minutes.
Add chili powder, cumin, turmeric and salt to the veggies, then cook for 1 minute.
Add the ground chicken, stir, and cook until just browned. (You don’t need to drain this!)
Add the diced tomatoes, pumpkin puree, drained kidney beans and water (see note below on amount of water).
Bring to a simmer for about 30 minutes.
Ladle into bowls and top with your favorite add-ons (I like sour cream or plain Greek yogurt and parsley, but you could also add parmesan cheese, chives, some sliced jalapeno or anything else!).
Notes
Cooking spices brings out their flavor, so make sure to let them cook for the minute before adding the meat.
You could use ground turkey as an alternative to the chicken, or even try some crumbled tofu or meatless crumbles for a plant-based option.
You may want to start with 3/4 cup of water but add up to 1 1/2 cups if your chili is too thick.
Prefer less spice or want to make it more kid-friendly? Only use one jalapeno, and offer sliced jalapenos or hot sauce at the table.
This pumpkin chicken chili has a great texture, and pairs perfectly with cornbread or a few pieces of sourdough for dipping.
While this simple and flavorful variation is a perfect fit for our family, I have gotten some great reader tips over the years, for different spices to kick up a chili or stew. Here are a few:
- Try smoked paprika instead of regular, for a boost of flavor.
- Chipotle powder is a smoky (but still spicy) alternative to traditional chili powder.
- Red pepper flakes, cinnamon, coriander, ground black pepper and cayenne are all popular chili seasonings and could be added if you are feeling wild.
Let me know if you try this, and if you love it as much as we do!
Christina says
Perfect timing!! I happen to have a pound of ground chicken in the fridge, along with about 1/2 can of pumpkin leftover from a recipe that needs to be used. Making this tonight!
Brittany Dixon says
Yay! Let me know what you think! 🙂
Allison says
I was actually going to make another chili recipe for dinner tonight, but this sounds amazing AND I happen to have a can of pumpkin on hand, so I’m definitely making the switch. Thanks!!
Brittany Dixon says
I can’t wait to hear what you think!
Allison says
Admittedly, I doctored this a bit to meet my family’s needs. I used kidney and black beans, added cinnamon to match the pumpkin, and mashed the beans a bit to make them less “obvious”. My older two kids (5 and 3) generally prefer their meal food separated on their plate, so usually chili or soup is a tough sell and I have to use a bit of trickery. I told them it was “Sloppy Josephines” without the bun, and they both gobbled up their bowls. My husband and I thought it was fantastic as well!
Afterwards, I told my 5 (going on 15) year old, “Just kidding. That was pumpkin chili!”. And she goes, “Seriously? Huh.” #momwin
Amber says
I made this last night and it was a huge hit! My husband and 6 year old gobbled it up 🙂 I followed the recipe and topped with shredded cheddar cheese…..SO GOOD!!
Brittany Dixon says
Thank you so much for the review, Amber; I’m SO happy to hear your family enjoyed it! <3
Christina says
This looks so delicious! Did you use a small can of diced tomatoes or a 28 oz can? I must make this soon!
Brittany Dixon says
Just a regular 15 ounce can 🙂
Christina says
Okay great, thanks! Can’t wait to make it this weekend 🙂
Kelli H says
Definitely adding this to my list to cook up!
ren says
Brittany,
I made this lastnight and it was so good, I can’t wait for the leftovers. Great recipe!
Thank you,
Karen
Brittany Dixon says
I’m thrilled to hear you liked it; thank you for the feedback, Karen! 🙂
Andy Bishop says
I followed your recipe but it didn’t turn out so good. Wish me luck on the next try. Thanks for sharing!
Sanne says
Love this recipe! I make it with pre-cut pumpkin, which I like because of the extra structure in the dish. Also, in the Netherlands it’s hard to find canned puree. (I know, I could make the pieces into a puree myself). I add vegan chicken pieces and I just today realised that makes it an extra salty meal, so I used 1 teaspoon of salt. My husband loves brown rice, so I mix it up with rice. And I definitely don’t use 2 tbsp of chili, more like two pinches:) Thanks for this great recipe, we eat this dish at least once a month.
Brittany Dixon says
So glad you enjoyed it; thank you for your feedback!
Kelli H says
Followed the recipe exactly. Except omitted the jalapenos because Camryn will pick them out of anything. I put them on top raw. The recipe was excellent!
Brittany Dixon says
Thanks so much for the review, Kelli! So glad you liked it 🙂
Allison says
Since getting married, my husband and I have been having fun cooking meals for each other in the kitchen! He made this one for me and it’s been my favorite thing he’s made yet! 10/10. Will definitely be making again!
Brittany Dixon says
Thank you so much for the review; so glad you enjoyed it!
Tui Rì Viu says
OMG, this recipe is really delicious. I was looking to make a delicious pumpkin dish for my kids at home for Halloween and came across this post. I tried, although the decoration of the dish is not as beautiful as yours. But their taste is delicious and wonderful. In addition, the food is very healthy, light and delicious. My kids love them very much. Thank you for sharing!
Brittany Dixon says
Thanks so much for the review; I’m so thrilled you enjoyed it!
Anne says
This was a hit with our family!
Julie @ Peanut Butter Fingers says
Just went to look up this recipe to make again this week and realized I never left a review! It is a slammmm dunk recipe and we love it so much in our house!! We didn’t use the jalapeños but other than that followed the recipe exactly and it’s phenomenal and earned a spot on our “repeat recipes” list — thank you for sharing!!
Brittany Dixon says
Thank you so much for the review; I’m so thrilled y’all love it! 🙂