Chicken Chili with Pumpkin

Chicken Chili with Pumpkin is a hearty, one-pot wonder that blends tender ground chicken, creamy white beans, and sweet pumpkin chunks into a smoky, flavorful chili. The pumpkin adds a subtle sweetness and rich texture, while chipotle peppers bring just the right amount of heat. Perfect for game days, family dinners, or cozy nights in, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Wholesome & Filling: Protein-packed chicken and beans with nutrient-rich pumpkin.
Rich Flavor: Smoky paprika, cumin, oregano, and thyme create a deep, savory base.
One-Pot Convenience: Everything simmers together for easy prep and cleanup.
Customizable Heat: Adjust chipotle peppers to make it mild or spicy.
Perfect for Make-Ahead: Tastes even better the next day.

Time Needed

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• ½ small pumpkin (Hokkaido or Red Kuri), seeded, cut into bite-sized cubes
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, peeled & 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 (to taste)
• 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)

How to Make It

1️⃣ Prep the Veggies

Cut pumpkin into cubes, chop onion, carrots, and celery, and mince garlic.

2️⃣ Sauté the Pumpkin

In a large pot over medium heat, add olive oil, butter, and pumpkin cubes. Cook 5 minutes until lightly browned and softening.

3️⃣ Add Aromatics

Stir in garlic, onion, celery, and carrots. Cook for 3 minutes until fragrant.

4️⃣ Season

Add thyme, oregano, paprika, cumin, salt, black pepper, and chipotle pepper flakes.

5️⃣ Cook the Chicken

Add ground chicken, breaking it apart with a spoon. Cook until browned.

6️⃣ Build the Chili

Pour in chicken broth, crushed tomatoes, and white beans. Stir, bring to a boil, then reduce heat, cover, and simmer 20–30 minutes until thickened.

7️⃣ Finish with Cream

Stir in cream, adjust seasoning, and serve hot with your favorite toppings.

Serving Suggestions

• Toppings: Cheddar cheese, cilantro, scallions, avocado, or a dollop of Greek yogurt.
• Side Ideas: Cornbread, tortilla chips, or crusty bread for dipping.

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently on the stove.

Final Thoughts

This Chicken Chili with Pumpkin delivers comfort in every spoonful — smoky, slightly sweet, and perfectly hearty. Whether you make it mild or give it a spicy kick, it’s sure to be a recipe you’ll reach for all fall and winter long.

Chicken Chili with Pumpkin

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• Author: Chef Emma
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Chicken Chili with Pumpkin is a hearty, one-pot wonder that blends tender ground chicken, creamy white beans, and sweet pumpkin chunks into a smoky, flavorful chili. Perfect for game days, cozy dinners, or chilly nights in.

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• ½ small pumpkin (Hokkaido or Red Kuri), seeded and cut into bite-sized cubes
• 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, to taste
• 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)

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Instructions

1. Cut pumpkin into cubes, chop onion, carrots, and celery, and mince garlic.
2. In a large pot over medium heat, add olive oil, butter, and pumpkin cubes. Cook for 5 minutes until lightly browned and softening.
3. Stir in garlic, onion, celery, and carrots. Cook for 3 minutes until fragrant.
4. Add thyme, oregano, paprika, cumin, salt, black pepper, and chipotle pepper flakes.
5. Add ground chicken, breaking it apart with a spoon. Cook until browned.
6. Pour in chicken broth, crushed tomatoes, and white beans. Stir, bring to a boil, then reduce heat, cover, and simmer for 20–30 minutes until thickened.
7. Stir in cream, adjust seasoning, and serve hot with your favorite toppings.

Notes

Top with cheddar, cilantro, scallions, avocado, or Greek yogurt. Serve with cornbread, tortilla chips, or crusty bread. Store in fridge for 3 days or freeze for 3 months.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 8g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 90mg

Keywords: chicken chili, pumpkin chili, fall chili, healthy chili recipe, one-pot dinner