This Chicken Chili with Pumpkin is hearty, flavorful, and just the right amount of spicy—perfect for anyone searching for amazing fall dinner recipes. With tender pumpkin chunks, savory ground chicken, creamy white beans, and smoky chipotle heat, this one-pot wonder is the ultimate healthy autumn dinner that will warm you from the inside out.
It’s part fall chili, part cozy stew, and all flavor—perfect for soup for fall lovers. Whether you make it on the stovetop or adapt it to your slow cooker for one of your fall stew recipes crock pot collection, it’s guaranteed to become a seasonal favorite.
🍂 Why You’ll Love This Chili with Pumpkin
- One-Pot Wonder: Easy cleanup and bold flavors in one pot.
- Seasonal Twist: Pumpkin adds a slightly sweet, hearty texture that makes this a standout chicken with pumpkin recipe.
- Smoky & Spicy: Chipotle peppers bring warmth without overwhelming heat.
- Comfort Food Meets Health: Balanced protein, fiber, and veggies in every spoonful.
- Versatile Presentation: Serve in bowls or as a soup in pumpkin for a stunning fall dinner party centerpiece.
🕒 Time Needed
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: 347 per serving
📝 Ingredients for White Pumpkin Chili
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ small pumpkin (Hokkaido pumpkin / red kuri squash works well), with skin, seeded, and cut into bite-sized pieces
- 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 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)
👩🍳 How to Make Chicken Chili with Pumpkin
1️⃣ Prep the Veggies
Cut pumpkin into bite-sized cubes. Finely chop onion, celery, and carrots. Mince garlic.
2️⃣ Sauté the Pumpkin & Aromatics
Heat a large heavy-bottomed pot over medium heat. Add olive oil, butter, and pumpkin cubes. Cook until starting to brown and soften, about 5 minutes. Add garlic, onion, celery, and carrots. Cook 3 minutes until fragrant.
3️⃣ Season & Spice
Stir in salt, pepper, thyme, oregano, smoked paprika, chipotle pepper flakes, and cumin.
4️⃣ Cook the Chicken
Add ground chicken, breaking it up into small pieces, and cook until nicely browned.
5️⃣ Simmer the Chili
Pour in chicken broth, crushed tomatoes, and white beans. Stir well and bring to a boil. Cover, reduce heat, and simmer for 20–30 minutes until slightly thickened.
6️⃣ Finish with Cream
Before serving, stir in cream and adjust salt to taste.
💡 Serving Suggestions
- Classic Bowl: Top with shredded cheese, fresh cilantro, avocado slices, or sour cream.
- Soup in Pumpkin: Hollow out small pumpkins, roast them, and serve the chili inside for an eye-catching fall chili presentation.
- With Bread: Pair with crusty bread or cornbread to soak up every last drop.
- Crock Pot Method: Adapt to a slow cooker for one of your go-to fall stew recipes crock pot favorites—cook on low for 6–8 hours.
📌 Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days—flavor improves with time.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Double the batch and freeze half for quick healthy autumn dinners later.
❓ FAQ
1. Can I make it dairy-free?
Yes—swap cream for coconut milk or plant-based cream.
2. Can I use a different pumpkin variety?
Yes—try butternut squash, acorn squash, or even white pumpkin for a white pumpkin chili variation.
3. How spicy is it?
Moderately smoky-spicy, but you can adjust the chipotle flakes to your liking.
4. Can I make it vegetarian?
Yes—swap ground chicken for extra beans or lentils for a hearty veggie version.
Final Thoughts
If you’re looking for amazing fall dinner recipes that combine warmth, flavor, and seasonal ingredients, this chili with pumpkin is it. From a slow-simmered fall chili on the stovetop to a festive soup in pumpkin presentation, this dish is a winner for cozy nights and dinner parties alike.
Whether you call it white pumpkin chili, chicken with pumpkin recipe, or just your new favorite soup for fall, it’s a comforting bowl of seasonal goodness you’ll crave year after year.
Print
Chicken Chili with Pumpkin (Smoky & Comforting One-Pot Meal)
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This hearty and flavorful Chicken Chili with Pumpkin combines tender pumpkin chunks, savory ground chicken, creamy white beans, and smoky chipotle heat for the ultimate healthy autumn dinner. Perfect for stovetop or slow cooker fall meals.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ small pumpkin (Hokkaido pumpkin / red kuri squash works well), with skin, seeded, and cut into bite-sized pieces
- 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 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
- Cut pumpkin into bite-sized cubes. Finely chop onion, celery, and carrots. Mince garlic.
- Heat a large heavy-bottomed pot over medium heat. Add olive oil, butter, and pumpkin cubes. Cook until starting to brown and soften, about 5 minutes. Add garlic, onion, celery, and carrots. Cook 3 minutes until fragrant.
- Stir in salt, pepper, thyme, oregano, smoked paprika, chipotle pepper flakes, and cumin.
- Add ground chicken, breaking it up into small pieces, and cook until nicely browned.
- Pour in chicken broth, crushed tomatoes, and white beans. Stir well 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.
Notes
Serve topped with cheese, avocado, cilantro, or sour cream. For a festive touch, serve in roasted hollowed pumpkins. Store in fridge for 4 days or freeze for up to 3 months. Adaptable to dairy-free or vegetarian versions.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 347
- Sugar: 8g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 95mg
Keywords: chicken chili, pumpkin chili, fall stew, autumn dinner, white pumpkin chili