Pumpkin Chicken Chili

4.80 from 5 votes

Cozy Pumpkin Chicken Chili loaded with smoky chipotle, white beans, and fall flavors. Easy weeknight dinner recipe everyone will love.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Dinner, Lunch

Servings: people

Author: Gaby Dalkin

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

Skip the canned stuff and make your own! Slice a sugar pumpkin in half, scoop out the seeds, and roast cut-side down at 400°F for 45–50 minutes until tender. Scoop the flesh into a food processor and blend until smooth. You can store it in the fridge for up to a week or freeze it in portions for soups, breads, or this chili.

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