Pumpkin Chicken Chili

Pumpkin Chicken Chili is a delicious healthy chili recipe. Made with a few ingredients, Whole30 friendly & easy to make in the slow cooker or instant pot! This is a great weeknight meal, and perfect for meal prepping!

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There are few things I love more than a cozy bowl of chili.. especially when it’s healthy chicken chili!

This Paleo Crockpot Pumpkin Chicken Chili is one of our favorite meals to make.

It’s loaded with flavor, heavy on the veggies, and super simple to make. Plus, who doesn’t like having the slow cooker make them dinner?

Before we get started… did you know I have a FREE 7 Day Whole30 Meal Plan? Click here for the details!

This time of year, there is always a can of pumpkin puree open in my fridge practically calling my name to add it into recipes.. (If you have that problem too these delicious Pumpkin Protein Pancakes and amazing soft Paleo Pumpkin Chocolate Chip Cookies are both a must make!)

This chili is whole30 friendly, dairy free, and gluten free. Its also ZERO points if you follow WeightWatchers!

I like to eat it plain, but you can also serve it over cauliflower rice, or regular rice if you’re not whole30/paleo. It’s also really delicious with some crushed up tortilla chips!

If you’re looking for other slow cooker recipes – check out these 28 Delicious Paleo Crockpot Recipes.

While sweet pumpkin treats are my favorite thing, I figured it was time for something savory that you could enjoy too! You all love our Paleo Chili recipe and I figured you’d like a chicken version too! Here’s how we make our pumpkin chicken chili

Ingredients for Paleo Crockpot Pumpkin Chicken Chili:

To make paleo pumpkin chili you’ll need: pumpkin puree, chili powder, paprika, cumin, garlic powder, pepper, salt, chicken stock

You’ll also need a crockpot or instant pot. Or you can make this on your stove! There are instructions for all listed below.

How to make Pumpkin Chicken Chili:

This might just be the easiest recipe..EVER. To make this in the crockpot, simply lay your chicken breasts in the base. 

Cover with your chopped veggies, pumpkin and spices. Cook on low and that’s IT.

You can sauté your onions/peppers ahead of time if you’d like, but it’s not necessary.

Can you make this recipe in the instant pot?

Yes, you can make pumpkin chicken chili in the instant pot. I prefer to make this recipe in the slow cooker, but I’ve also included instant pot instructions for you below.  It takes about 20 minutes start to finish in the instant pot!

To make in the instant pot, see below for full instructions. Set your instant pot to sauté and add olive oil. Sauté the peppers, onions and spices together for 2 minutes. Pour in 1 cup of chicken broth and pumpkin. Stir together.

Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture. Cook on high pressure for 8 minutes. Allow a 5 minute natural release. Remove the chicken from the pot. Shred the chicken and stir it into the pumpkin mixture.

This pumpkin chicken chili is a favorite in our house, and I know you’re really going to love it too! 

It’s extremely easy to make, loaded with flavor, and so perfect for fall/winter (and football Sunday)!

Substitutions for pumpkin chicken chili:

• Meat: You can make this chili with beef or turkey instead of chicken. It is just as delicious! Simply brown the beef or turkey before you put it in the crockpot!
• Beans: If you’re not paleo/whole 30, you can definitely add in some black or red beans to this chili. Chickpeas would also be delicious!
• Corn: 1 cup of frozen corn can be stirred in to this at the end if you are not strict paleo/Whole30
• Cheese: I recommend serving with a sprinkle of cheddar cheese  if you’re not paleo/whole30- the sharpness is so delicious with the flavors of the chili!
• Broth: Any broth will work in this.. vegetable, chicken, beef. I’d opt for low sodium!
• Jalapeño: This is not an overly spicy chili. If you want to add spic, add 1/2 tablespoon of chopped jalapeño (deseeded) 

P.S. – If you love crockpot recipes, check out these 45 Healthy Crockpot Recipes!

How should I serve this healthy chicken chili?

There are lots of different ways you can serve this pumpkin chicken chili. Here are some of our favorites.

• Over steamed cauliflower rice
• Over Crispy Sheet Pan Roasted Potatoes
• With your own homemade roasted plantains
• Over a baked potato
• Over rice or quinoa if you’re not paleo/Whole30
• On top of a salad

If you love pumpkin as much as we do, you have to check out these 30 Healthy Pumpkin Recipes!

Can I freeze this chili?

Yes you can and totally should freeze this chicken chili! This chili freezes very well. In fact, I get 3 or 4 small containers and divided the leftovers from the crockpot once we’re done eating it for dinner. 

Then, when you’re ready to enjoy, you can take a container out of the freezer an heat over the stove or in the microwave. It’s great for a quick meal!

If you’re not freezing your chili, store it in your refrigerator for up to 5 days.

Other delicious paleo/whole30 crockpot dinner recipes:

• Paleo Turkey Chili
• Healthy Crockpot Pulled Pork
• Healthy Potato Soup
• Healthy Bolognese
• Whole30 Lemon Rosemary Crockpot Whole Chicken
• Healthy Slow Cooker Beef and Broccoli
• 28 Delicious Paleo Crockpot Recipes

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5 from 14 votes

Pumpkin Chicken Chili

Pumpkin Chicken Chili is a delicious healthy chili recipe. Made with a few ingredients, Whole30 friendly & easy to make in the slow cooker or instant pot!

Course Main Course

Cuisine American

Keyword healthy chicken chili, Paleo Crockpot Pumpkin Chicken Chili, pumpkin chicken chili

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 4 people

Calories 227kcal

WW Freestyle Points Zero

Author The Clean Eating Couple

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup onion finely chopped
• 2.5 cups red or orange peppers chopped in small pieces
• 1 cup pumpkin puree
• 1.5 teaspoon chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup chicken broth
• avocado or guacamole, green onions (for serving)

Instructions

Crockpot Instructions

• Note: You will need 1/4 cup of chicken broth to make this in the crockpot. All other ingredients are the same.
• Chop onions and peppers. (Optional: you can sauté in 1 teaspoon of olive oil for 2 minutes before adding to crockpot.)
• Lay chicken breasts along the bottom of the crockpot. 
• Cover chicken with pumpkin puree, onions/peppers, broth and spices.
• Cover and cook on low for 6 hours.
• After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients
• Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.
• Garnish with avocado or guacamole + enjoy!

Instant Pot Instructions

• Note: You will need 1 cup of chicken broth to make this in the instant pot. All other ingredients are the same.
• Set your instant pot to sauté and add 1 teaspoon of olive oil. Sauté the peppers, onions and spices together for 2 minutes.
• Pour in 1 cup of chicken broth and pumpkin. Stir together.
• Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture. 
• Cook on high pressure for 8 minutes. Allow a 5 minute natural release. 
• Remove the chicken from the pot. Shred the chicken and stir it into the pumpkin mixture. 
• Garnish with avocado or guacamole + enjoy!

StoveTop Instructions

• Note: You will need 1/4 cup of chicken broth to make this on the stovetop. All other ingredients are the same.
• Heat 1 teaspoon of olive oil in a large pot. Sauté peppers, onions and spices together for 2 minutes.
• Pour in chicken broth and pumpkin. Stir together.
• Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture. 
• Cover and cook on low heat for 30 mins to an hour. Once cooked, remove chicken and shred. Add shredded chicken back to the pot and stir.
• Garnish with avocado or guacamole + enjoy!

Notes

How should I serve this healthy chicken chili?

If you're paleo or whole30 you can serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains. It is also great over a salad. If you aren't following a strict paleo/whole30 diet I like to put this over rice or quinoa.

Can I freeze this chili?

Yes you can and totally should freeze this chicken chili! This chili freezes very well. In fact, I get 3 or 4 small containers and divided the leftovers from the crockpot once we're done eating it for dinner.  Then, when you're ready to enjoy, you can take a container out of the freezer an heat over the stove or in the microwave. It's great for a quick meal!

Can I make this chili with turkey or beef instead of chicken?

Yes, you can make this chili with beef or turkey instead of chicken. It is just as delicious! Simply brown the beef or turkey before you put it in the crockpot!

Nutrition Facts

Nutrition Facts

Pumpkin Chicken Chili

Amount Per Serving (1.5 g)

Calories 227 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 74mg25%

Sodium 821mg36%

Potassium 919mg26%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 9g10%

Protein 28g56%

Vitamin A 13197IU264%

Vitamin C 126mg153%

Calcium 42mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for help with eating healthy?Check out our 4 Weeks of Clean Eating Guide!

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