A Cozy Fall Twist on Classic Chili
Warm up your kitchen with this incredibly savory and hearty Chicken Chili with Pumpkin. This recipe is the ultimate fall comfort food, blending tender chicken breast with creamy pumpkin purée and earthy warming spices for a meal that feels like a hug in a bowl. Perfect for busy weeknights or a cozy weekend gathering, this one-pot wonder saves you time without sacrificing depth of flavor. Whether you are looking for a new family favorite or a healthy meal prep option, this vibrant, nutrient-packed chili is sure to become a seasonal staple in your home. Get ready for a delicious dinner that everyone will love! 🍲
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
📝 Ingredients List
- 2 lbs chicken breast, diced into 1-inch cubes
- 1 can (15 oz) pumpkin purée
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken bone broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, lime wedges, diced avocado, pumpkin seeds
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
Step-by-Step Instructions
- Heat olive oil in your pot over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned on all sides. Remove chicken and set aside.
- In the same pot, add the diced onion. Sauté for 5 minutes until translucent and fragrant. Add the minced garlic and cook for another minute.
- Stir in the chili powder, cumin, and smoked paprika, letting the spices toast for 30 seconds to release their oils. 🥄
- Add the fire-roasted tomatoes, chicken broth, pumpkin purée, and black beans. Stir well until the pumpkin is fully incorporated into the liquid.
- Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld together. The chili should be slightly thick and velvety.
- Season with salt and pepper to taste. Serve warm with your favorite toppings! ✨
💡 Pro Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. It actually tastes better the next day!
- Freezing: This chili freezes beautifully. Store in freezer-safe bags for up to 3 months.
- Texture: If you prefer a thinner chili, add an extra splash of chicken broth until you reach your desired consistency.
Variations
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper if you enjoy heat.
- Vegetarian Swap: Simply swap the chicken for extra beans or firm tofu cubes.
FAQ
Can I use rotisserie chicken? Yes! Just stir in shredded rotisserie chicken during the last 5 minutes of cooking.
Does it taste like pie? Not at all! The savory spices and tomatoes create a deep, traditional chili profile, while the pumpkin adds a rich, silky texture rather than sweetness.
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Chicken Chili with Pumpkin
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Halal
Description
Warm up your kitchen with this incredibly savory and hearty Chicken Chili with Pumpkin. This recipe is the ultimate fall comfort food, blending tender chicken breast with creamy pumpkin purée and earthy warming spices for a meal that feels like a hug in a bowl. Perfect for busy weeknights, this one-pot wonder is a vibrant, nutrient-packed dish that is sure to become a seasonal staple in your home.
Ingredients
2 lbs chicken breast, diced into 1-inch cubes
1 can (15 oz) pumpkin purée
2 cans (15 oz each) black beans, rinsed and drained
1 large onion, diced
3 cloves garlic, minced
2 cups chicken bone broth
1 can (14.5 oz) fire-roasted diced tomatoes
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
Salt and black pepper to taste
Optional toppings: fresh cilantro, lime wedges, diced avocado, pumpkin seeds
Instructions
Heat olive oil in your pot over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned on all sides. Remove chicken and set aside.
In the same pot, add the diced onion. Sauté for 5 minutes until translucent and fragrant. Add the minced garlic and cook for another minute.
Stir in the chili powder, cumin, and smoked paprika, letting the spices toast for 30 seconds to release their oils.
Add the fire-roasted tomatoes, chicken broth, pumpkin purée, and black beans. Stir well until the pumpkin is fully incorporated into the liquid.
Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld together. The chili should be slightly thick and velvety.
Season with salt and pepper to taste. Serve warm with your favorite toppings.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. It actually tastes better the next day!
Freezing: This chili freezes beautifully. Store in freezer-safe bags for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg