This Pumpkin Chicken Chili is cozy, hearty, and packed with all the flavors you want in a fall dinner. And I am going to be making it on repeat for the next few months! If you're a chili lover like me, you already know I have strong feelings about the genre, so check out my Smoky Chipotle Chicken Chili and my Easy White Chicken Chili for more weeknight wins. And if you want to go all in on pumpkin season, my 11 Mouth-Watering Pumpkin Recipes for Fall has everything you need to keep the good times going straight through November.
Pumpkin Chicken Chili at a Glance
- 🕒 Total Time: 50 minutes
- 👪 Servings: 6
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Smoky, savory, and gently spicy, with creamy pumpkin, tender shredded chicken, white beans, and a fresh squeeze of lime.
- 📖 Dietary Info: Gluten-free when made with gluten-free stock, chipotles in adobo, seasonings, and toppings. The chili contains no added dairy unless topped with sour cream or cheese.
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of stock if needed.
- ⭐ Why You'll Love It: Pumpkin puree gives this chili a rich, creamy texture without needing cream, while chipotle adds smoky heat. Chicken thighs and white beans make it hearty enough for dinner, and everything comes together in under an hour.
Why I Love This Recipe
I am always hesitant to kick off "fall cooking season" because I'm never quite ready to say goodbye to summer. But this year I'm ready! Pumpkin season is in full swing (and so is cinnamon broom season, much to my dismay), so we're going for it!
This Pumpkin Chicken Chili is the perfect mashup of comfort food and seasonal perfection. The pumpkin purée gives it a creamy texture without being heavy; the chipotle pepper adds just the right amount of smoky spice (omit it or reduce if you're making for kids), and the chicken thighs stay juicy and tender. Pumpkin Chicken Chili is the kind of recipe you can make for a casual weeknight dinner or dress up with fun toppings for game day. Plus, it comes together in under an hour, which makes it even better.
Jump to:
Ingredients
Substitutions & Swaps
🍗 Chicken
- Boneless Skinless Chicken Breasts - A leaner alternative to chicken thighs. Cook until the thickest part reaches 165°F, then shred and return to the chili.
- Rotisserie Chicken - An easy shortcut. Skip the chicken-searing step and stir the shredded, cooked chicken into the chili toward the end of simmering, just until heated through.
- Ground Turkey - Brown the turkey in the pot until fully cooked before adding the remaining chili ingredients. The finished chili will have a different texture but plenty of flavor.
- Leftover Roasted Turkey - A great way to use Thanksgiving leftovers. Stir shredded cooked turkey into the chili near the end so it warms through without drying out.
🎃 Pumpkin Puree
- Fresh Pumpkin Puree - Roast a sugar pumpkin until tender, then puree the flesh until smooth. Use a similar amount to the canned pumpkin and adjust the stock if needed.
- Butternut Squash Puree - A slightly sweeter alternative with a similar creamy texture. Use plain, unsweetened puree.
- Sweet Potato Puree - Adds a little more sweetness while keeping the chili thick and hearty. Use plain cooked sweet potatoes, mashed or blended until smooth.
🫘 White Beans
- Chickpeas - A firmer alternative that holds its shape during simmering.
- Pinto Beans - A creamy, earthy substitute that works well with the pumpkin and smoky spices.
- Black Beans - Another hearty option that adds color and a slightly different texture.
🌶️ Chipotle in Adobo
- Smoked Paprika and Cayenne - For a different kind of smoky heat, use a little additional smoked paprika and a pinch of cayenne. Start small and adjust to taste.
- Mild Green Chiles - A milder option if you're cooking for someone sensitive to spice. The flavor will be less smoky, but still delicious.
🧀 Toppings
- Plain Greek Yogurt - A tangy alternative to sour cream for serving.
- Crushed Tortilla Chips - An easy substitute for fried tortilla strips when you want something crunchy.
- Avocado or Pickled Red Onions - Add creaminess or a little tangy crunch to balance the smoky chili.
How to Make Pumpkin Chicken Chili
Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes until soft.
Step 2: Add the garlic and cook for 1 minute more.
Step 3: Season the chicken thighs with salt and pepper and add them to the pot. Sear for 3–4 minutes per side until golden brown. They don’t need to cook through yet.
Step 4: Stir in the cumin, oregano, smoked paprika, and chili powder. Toast the spices for 30 seconds until fragrant.
Step 5: Add the pumpkin purée, white beans, chicken stock, chipotle pepper, and adobo sauce. Stir to combine and bring to a simmer. Cover and simmer for 25–30 minutes until the chicken is cooked through and tender.
Step 6: Remove the chicken, shred it with two forks, and return it to the pot.
Step 7: Stir in the lime juice. Taste and adjust seasoning as needed.
Step 8: Serve hot, topped with cilantro, sour cream or yogurt, and fried tortilla strips.
🎃🍗🌶️ Tips & Tricks for the Best Pumpkin Chicken Chili
A few simple tricks make this cozy fall chili extra flavorful, with tender chicken, smoky spices, and just the right amount of heat.
- Chicken thighs are a great choice. Boneless, skinless chicken thighs stay tender during simmering and shred easily. Chicken breasts work too, but keep an eye on their cooking time.
- Sear the chicken first. Browning the chicken thighs before adding the stock develops extra flavor in the pot. They don't need to cook all the way through during this step.
- Toast the spices. Give the cumin, oregano, smoked paprika, and chili powder about 30 seconds in the pot before adding the liquids. This helps bring out their flavor.
- Use pure pumpkin puree. Look for plain, unsweetened pumpkin puree rather than pumpkin pie filling, which contains sugar and spices that don't belong in this savory chili.
- Adjust the chipotle to taste. Chipotles in adobo bring both smokiness and heat. Use less for a milder chili or add more if you like things spicy.
- Simmer gently until the chicken is cooked. Keep the pot covered as directed and cook until the thighs are tender and reach an internal temperature of 165°F. Then remove and shred them before returning them to the chili.
- Finish with fresh lime juice. Stir in the lime after the chicken has been shredded and returned to the pot. The acidity brightens the pumpkin and smoky chipotle flavors.
- Add toppings just before serving. Cilantro, sour cream or Greek yogurt, and crispy tortilla strips make every bowl better. Store the toppings separately from leftover chili.
Pumpkin Chicken Chili FAQs
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts work in Pumpkin Chicken Chili, although thighs tend to stay more tender during simmering. Cook the chicken until the thickest part reaches 165°F, then shred and return it to the chili.
How spicy is Pumpkin Chicken Chili?
The chipotle pepper in adobo adds smoky heat, so the spice level depends on how much you use. For a milder chili, reduce the chipotle and adobo sauce. For more heat, add a little extra chipotle to taste.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Roast a sugar pumpkin until tender, scoop out the flesh, and blend until smooth. Use plain pumpkin puree without added sugar or spices. Fresh puree may contain more moisture than canned, so adjust the stock as needed.
Can I make Pumpkin Chicken Chili ahead of time?
Absolutely. Make the chili ahead, let it cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of chicken stock if needed. Keep toppings separate until serving.
Can I freeze Pumpkin Chicken Chili?
Yes. Let the chili cool, then freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly on the stovetop, stirring occasionally.
What toppings are best for Pumpkin Chicken Chili?
Fresh cilantro, sour cream or plain Greek yogurt, and crispy tortilla strips are great choices. You can also add avocado, shredded cheese, or pickled red onions for extra flavor and texture.
Pumpkin Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic
- 1.5 lbs boneless skinless chicken thighs
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Kosher salt and freshly cracked black pepper to taste
- 15 ounces canned pumpkin puree
- 15 ounces can white beans (cannellini or Great Northern), drained and rinsed
- 3 cups chicken stock or bone broth
- 1 chipotle pepper in adobo minced, plus 1 teaspoon adobo sauce
- 1 lime juiced
- cilantro
- sour cream
- cheese
- tortilla strips
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes until soft. Add the garlic and cook for 1 minute more.
- Season the chicken thighs with salt and pepper and add them to the pot. Sear for 3–4 minutes per side until golden brown. They don’t need to cook through yet.
- Stir in the cumin, oregano, smoked paprika, and chili powder. Toast the spices for 30 seconds until fragrant.
- Add the pumpkin purée, white beans, chicken stock, chipotle pepper, and adobo sauce. Stir to combine and bring to a simmer. Cover and simmer for 25–30 minutes until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice. Taste and adjust seasoning as needed.
- Serve hot, topped with cilantro, sour cream or yogurt, and fried tortilla strips.
Notes
- Chicken thighs are a great choice. Boneless, skinless chicken thighs stay tender during simmering and shred easily. Chicken breasts work too, but keep an eye on their cooking time.
- Sear the chicken first. Browning the chicken thighs before adding the stock develops extra flavor in the pot. They don't need to cook all the way through during this step.
- Toast the spices. Give the cumin, oregano, smoked paprika, and chili powder about 30 seconds in the pot before adding the liquids. This helps bring out their flavor.
- Use pure pumpkin puree. Look for plain, unsweetened pumpkin puree rather than pumpkin pie filling, which contains sugar and spices that don't belong in this savory chili.
- Adjust the chipotle to taste. Chipotles in adobo bring both smokiness and heat. Use less for a milder chili or add more if you like things spicy.
- Simmer gently until the chicken is cooked. Keep the pot covered as directed and cook until the thighs are tender and reach an internal temperature of 165°F. Then remove and shred them before returning them to the chili.
- Finish with fresh lime juice. Stir in the lime after the chicken has been shredded and returned to the pot. The acidity brightens the pumpkin and smoky chipotle flavors.
- Add toppings just before serving. Cilantro, sour cream or Greek yogurt, and crispy tortilla strips make every bowl better. Store the toppings separately from leftover chili.
Made this for annual Halloween potluck.
It was a hit!
I made this yesterday and it was way too spicy (and we enjoy spicy foods). I had to prepare a second batch - with NO chipotle or chipotle adobo sauce - and add to the first batch, along with 2 tablespoons of sour cream, to tone down the spice. It became about a medium spice level and was amazing. 4 of us ate it for dinner and we had enough leftovers for lunch today. I will definitely make this again in about 2 weeks. Thank you!
I made this tonight for dinner and it was delicious. The only thing I would do differently next time, is to sear the chicken first, remove it and then saute the onions, etc. I followed the recipe and my husband and I both loved it. Thanks, Gaby!
Can this be frozen? I'm trying to make some meals ahead for surgery recovery...
sure can!
Love the flavor and the richness the pumpkin purée imparts. It’s a keeper!
Thanks, Gaby!
I made this and it's so good!! I used chicken breast instead of thighs, and added a teeny bit of maple syrup and molasses after tasting. Thank you, Gaby!
I made this for dinner tonight and it was yummy. I might make it with rotisserie chicken or cooked, shredded chicken breast next time. I added the entire carton of chicken stock which is 4 cups. And, I added an additional can of white beans and one grated carrot. The additional orange color made the soup look like Fall. Served it with broken tortilla chips and avocado slices. Good flavor and healthy!
Help! I made this yesterday for a Sunday gathering and it’s too spicy. Going over the recipe I may have inadvertently added 2 Tbs chili powder instead of 2 tsp. I did not add the chipotle sauce as I wanted to taste first. What can I add to tone down the spice? Love your recipes!
you could stir in some sour cream to make it a bit creamier and smooth!
Delish! I made this today. I actually followed the recipe/measurements. The only thing I did differently was double the broth, added diced green chilis, & corn. The toppings were perfect suggestions. This would be terrific to serve for Halloween. Thanks, Gaby!! Good one!!
Could you make this in the crockpot?
I did, and it worked. I seared the chicken first, then sautéed the onions and garlic and spices as the recipe states. Then I transferred everything to the slow cooker and added the rest of the ingredients. I cooked it on high for 2 hours and low for 3 hours, adding the beans for the last hour of cooking (which is when I shredded the meat) and finishing with the lime juice.