Pumpkin Chicken Chili
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Pumpkin Chicken Chili is a secretly healthy dinner you’ll love! Made with a few ingredients, It’s easy to make in no time! This is a great weeknight meal, and perfect for meal prepping!
This post was originally shared in 2018 but has since been updated
There are few things I love more than a cozy bowl of chili.. especially when it’s healthy chicken chili!
This Crockpot Pumpkin Chicken Chili is one of our favorite meals to make; loaded with flavor, heavy on the veggies, and super simple to make. Plus, who doesn’t like having the slow cooker make dinner?
I like to eat it plain, but you can also serve it over cauliflower rice or regular rice. It’s extremely easy to make and so perfect for fall/winter (and football Sunday)!
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 Healthy Pumpkin Muffins are a must make!)
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!
liz’s tip for Pumpkin Chicken Chili
- You can sauté your onions/peppers ahead of time for some added flavor if you’d like, but it’s not necessary.
- To easily shred the chicken, put the cooked chicken breasts into your stand mixer and turn on low for a few seconds until the chicken is perfectly shredded. So easy!
Ingredients
You’ll also need a crockpot or instant pot. Or you can make this on your stove! There are instructions for all listed below.
Substitutions
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 or check out this Pumpkin Beef Chili. 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. You could also add shredded rotisserie chicken at the end of cooking.
Vegetarian: While it’s not a pumpkin chili, we love our Vegetarian Chili!
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! You can also check out this Chicken White Bean Chili
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 instant pot bone broth.
Jalapeño: This is not an overly spicy chili. If you want to add spice, add 1/2 tablespoon of chopped jalapeno (deseeded)
How to make Pumpkin Chicken Chili:
- Simply lay your chicken breasts in the base.
- Cover with your chopped veggies, pumpkin, and spices.
- Cook on low and that’s IT.
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.
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. 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 Healthy Pumpkin Recipes!
Storage
Refrigerator: This pumpkin chicken chili will last in the fridge for up to 4 days.
Can you freeze chicken chili? Yes, you can and totally should freeze this chicken chili! This chili freezes very well. We like these containers for freezing. Use code CLEANEATINGCOUPLE to save $$ on our favorite freezing molds!
Then, when you’re ready to enjoy, you can take a container out of the freezer and heat it over the stove or in the microwave. It’s great for a quick meal!
Love chicken? Check out our favorite healthy chicken breast recipes!
Other healthy crockpot dinner recipes:
If you’re looking for other slow cooker recipes, check out these Paleo Crockpot Recipes, Healthy Crockpot Recipes or Healthy Crockpot Chicken Recipes
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
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chicken broth low or no salt
- avocado or guacamole, green onions (for serving)
Instructions
Crockpot Instructions
- 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, not 1/4 cup to make this in the instant pot. All other ingredients are the same. You need extra broth to prevent a burn notice.
- 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
- 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!
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!
Thank you!! This is perfect for a freezer meal 🙂
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!
So glad you like it, Katrina! Thank you so much!!
This was really good!! I had it over cauliflower rice and it was really satisfying.
Thanks, Michelle! Glad you enjoyed it!
forgot to rate it so leaving another comment. Delicious and easy to make!
Thank you so much, Abby!!
Easy to make and delicious! If there are any leftovers I will be freezing for a yummy lunch option in the future!
This chili was fabulous! I shared it with my neighbors and they loved it too! I would highly recommend this recipe.
Thank you Leah!! So nice of you to share with your neighbors 🙂
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!
You’re so sweet, Monisha! So glad you enjoyed this chili!
This one sounds amazing ! I will try it later
Hope you like it!
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
Thank you so much Mary! I really appreciate that – thank you for sharing it with your patients 🙂
So flavorful! So easy!
Glad you like it, Tina!
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!
Thanks, Amy! We always top chili with avocado or guac, it’s so yummy!
Was a winter staple for our household, very big fan and wouldn’t have thought about using pumpkin in chili.
So glad you like it, Jade! It’s one of our favorites for colder weather too!
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.
So glad you liked it, Tara! It’s a super versatile recipe – we like to add beans to it sometimes too!
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!!
So glad you liked it, Melissa! For sure double the batch next time – it freezes perfectly!
Delicious! The pumpkin makes it so creamy! Very easy, will definitely be making this often.
Thanks so much, Shannon!
How much broth? I don’t see it in the ingredient list.
Hi Stephanie – that’s a typo. There is no broth in this recipe. I just fixed it, thanks!
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!
Thank you so much Vicky! I’m glad you liked the chili!
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!
Thank you so much, LaChelle! Why have I never thought to make cornbread with this!? That sounds SO delicious!
Absolutely loved how easy and tasty this was. Thank you for adding the weight watchers points.
Thank you so much, Tara! Glad you enjoyed it and that the Weight Watchers points are helpful for you!
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.
Hi Gloria – In step 4 it says to add the broth. Hope you enjoyed it!
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!
Yay!! Thank you so much, Sofia!! I’m so glad you liked it!
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.
Thank you so much, Sarah! I’m so glad you liked it!
Soooo yummy!!! And smells the house 🙂 And thethe best part was we had leftovers. Highly recommend teying.
Thank you so much, Kate!! It definitely does make your whole house smell delicious 🙂
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.
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 🙂
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.
Beautiful recipe! The family absolutely loved your chicken dish. Thanks for sharing it!
I’m so glad they liked it, Andy!