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!
Pumpkin Chicken Chili Video:
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:
- chicken breasts
- onions
- peppers
- pumpkin puree
- spices: 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! We also have a Ground Beef and Sweet Potato Chili that you might like and a Turkey Chili. We haven’t tried this recipe with chicken thighs or tenders but I think that would also work.
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!
Veggies: You can add extra veggies to this recipe if you’d like. We recommend 1 cup chopped carrots and 1 extra cup chopped peppers. Both are delicious.
Corn: 1 cup of frozen corn can be stirred in to this at the end if you are not paleo/Whole30
Cheese: I recommend serving with a sprinkle of cheddar cheese if you’re not paleo/whole30- the sharpness of the cheese is so delicious with the flavors of the chili!
Broth: Any broth will work in this.. vegetable, chicken, beef. Opt for low sodium if you are buying your broth, or make homemade broth
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.
If you’re keto/paleo/whole30: You can serve this over steamed cauliflower rice as pictured above. A baked potato, over Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains are other great ideas
Over rice: Rice, quinoa or even farro are all great for serving with this chili.
Over a salad: We love to serve chili over salad to get extra greens in!
Toppings: Go crazy with the toppings here! We love chopped peppers, red onions, avocado or guacamole. For my non-whole30/paleo friends – cheese and tortilla chips are delicious!
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 White Chicken Chili
- Ground Beef and Sweet Potato Chili
- Healthy Crockpot Pulled Pork
- Healthy Bolognese
- Crockpot Whole Chicken
- Healthy Slow Cooker Beef and Broccoli
Pumpkin Chicken Chili
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 only 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!
Andy Bishop
Beautiful recipe! The family absolutely loved your chicken dish. Thanks for sharing it!
The Clean Eating Couple
I’m so glad they liked it, Andy!
Annette
This was so good. The family loved it. Will be made as often as our usual chili we do. I even was a bit bad and put a tablespoon of sour cream on top. 😉 Next time I’m going to double the recipe so I can freeze a bunch.
Erin
I got the recipe ingredients from Yummly but it has different directions and has pumpkin purée and the ingredients doesn’t . I am not sure what is wrong.
The Clean Eating Couple
Hi Erin – I’m not sure why that would be, but we have no control over what goes on a recipe on Yummly. I only have control over the content on my site – and you’ll see that in step 3 it explains how to use the pumpkin puree 🙂
Kate
Soooo yummy!!! And smells the house 🙂 And thethe best part was we had leftovers. Highly recommend teying.
The Clean Eating Couple
Thank you so much, Kate!! It definitely does make your whole house smell delicious 🙂
Sarah Squires
This recipe is delicious! Definitely plan to put this in my weekly rotation. I changed up the veggies (summer squash and spinach instead of peppers) and it was the perfect fall dinner. So easy to throw on while watching the football game.
The Clean Eating Couple
Thank you so much, Sarah! I’m so glad you liked it!
Sofia Carter
This was such an easy recipe! Made it so so quick and threw it all in the pot for the day! Love the fall flavors and a nice warm dinner! Thanks for such a great recipe and can’t wait to make more to share with others!
The Clean Eating Couple
Yay!! Thank you so much, Sofia!! I’m so glad you liked it!
Gloria
Hi! I’m making this right now and can’t wait to eat it. However, I have a question. Is the stock added in with the ingredients at the beginning or at the end. It doesn’t I di ate. Thank you.
The Clean Eating Couple
Hi Gloria – In step 4 it says to add the broth. Hope you enjoyed it!
Tara Hutson
Absolutely loved how easy and tasty this was. Thank you for adding the weight watchers points.
The Clean Eating Couple
Thank you so much, Tara! Glad you enjoyed it and that the Weight Watchers points are helpful for you!
LaChelle Dougherty
I love pumpkin and I love chili which makes this the perfect bowl to warm you up on a fall day. Since it is low calorie there is plenty of room to enjoy a piece of delicious cornbread! This is a MUST try!
The Clean Eating Couple
Thank you so much, LaChelle! Why have I never thought to make cornbread with this!? That sounds SO delicious!
Vicky O
This recipe is AMAZING and I can’t wait to make it again! So easy and incredibly flavorful. Even though I didn’t really taste the pumpkin, I appreciate the nutrients it adds. Highly recommend!
The Clean Eating Couple
Thank you so much Vicky! I’m glad you liked the chili!
stephanie galmukoff
How much broth? I don’t see it in the ingredient list.
The Clean Eating Couple
Hi Stephanie – that’s a typo. There is no broth in this recipe. I just fixed it, thanks!
Shannon
Delicious! The pumpkin makes it so creamy! Very easy, will definitely be making this often.
The Clean Eating Couple
Thanks so much, Shannon!
Melissa
Made this tonight for lunches this week for my daughter and I. We both sampled it tonight and love it!! The spices are perfect. I will definitely be making a double batch to freeze next time. Another hit recipe from you!!
The Clean Eating Couple
So glad you liked it, Melissa! For sure double the batch next time – it freezes perfectly!
Tara Hutson
Made this again this week. I love that I can do it in the crockpot, choose my spice level and even add beans. Appreciate that there aren’t a ton of ingredients and it is so easy to put together.
The Clean Eating Couple
So glad you liked it, Tara! It’s a super versatile recipe – we like to add beans to it sometimes too!
Jade
Was a winter staple for our household, very big fan and wouldn’t have thought about using pumpkin in chili.
The Clean Eating Couple
So glad you like it, Jade! It’s one of our favorites for colder weather too!
Amy
This is perfect comfort chili. Ive been on a pumpkin kick for the last few months. I’m so glad I made this. GREAT tip with topping the chili with avocado, I would have never tried that!
The Clean Eating Couple
Thanks, Amy! We always top chili with avocado or guac, it’s so yummy!
tina
So flavorful! So easy!
The Clean Eating Couple
Glad you like it, Tina!
Mary
Absolutely AMAZING recipe!!! I work at a doctors office and have been even printing this out to give to my patients I raved about it that much!! i’ve made it three times since absolutely amazing!!! 11/10
The Clean Eating Couple
Thank you so much Mary! I really appreciate that – thank you for sharing it with your patients 🙂
Trudi
This one sounds amazing ! I will try it later
The Clean Eating Couple
Hope you like it!
Leah
This chili was fabulous! I shared it with my neighbors and they loved it too! I would highly recommend this recipe.
The Clean Eating Couple
Thank you Leah!! So nice of you to share with your neighbors 🙂
Monisha Rosenfeld
I made this recipe yesterday and it was fantastic!
So comforting and delicious
I’m a lover of anything pumpkin and this is a whole new level of flavor!
I have celiac disease and finding gluten free recipes that are healthy and filling are hard but this one is both! I topped my pumpkin chili with some So delicious dairy free cheese, avacado and red onion and had some aspanish right rice with it. Such a satisfying meal! Great tip to top it with red onion it added a delicious crunch!
I recommend any recipe by the clean eating couple!
The Clean Eating Couple
You’re so sweet, Monisha! So glad you enjoyed this chili!
Abby
Easy to make and delicious! If there are any leftovers I will be freezing for a yummy lunch option in the future!
Abby
forgot to rate it so leaving another comment. Delicious and easy to make!
The Clean Eating Couple
Thank you so much, Abby!!
Michelle
This was really good!! I had it over cauliflower rice and it was really satisfying.
The Clean Eating Couple
Thanks, Michelle! Glad you enjoyed it!
Katrina
This is my third time making this and it is a new family favorite! Lots of flavor and love that it does not take long to put together. Also thank you for testing and writing directions for different cooking methods!
The Clean Eating Couple
So glad you like it, Katrina! Thank you so much!!
Abby
We make this soup all year round! It’s ridiculously easy to prep (takes not even 5 min) and sometimes we make a freezer meal out of it. We love this recipe thank you!
The Clean Eating Couple
Thank you!! This is perfect for a freezer meal 🙂
Julianna Dunphy
Can I use canned pumpkin instead of pumpkin purée?
The Clean Eating Couple
Canned pumpkin and pumpkin puree are the same thing. Make sure you’re using 100% pumpkin and not canned pumpkin pie filling!
Sam
This recipe was perfect on our vacation! It feels like healthy comfort food and was so savory. Quick and easy to make. Next time we’re gonna kick up the heat a tad and add some drained diced tomatoes.
The Clean Eating Couple
Thank you so much, Sam! Glad you enjoyed it! You can totally add tomatoes or even chopped jalapenos 🙂
Annette Feinson
This was really good! Even the kids loved it! I put in extra chicken since it was a 1.5 lb package. We ate it like chilli but realized it would also work in a bun for pulled chicken sandwiches.
The Clean Eating Couple
Thank you so much, Annette! Glad you and your family enjoyed it!
Heather
What is the servicing size? The nutrition info says a serving is 1.5g.
The Clean Eating Couple
The serving size is 1.5 cups per the nutrition facts 🙂