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!
Made this with four chicken thighs, sweet potato squash puree, and lots of extra veggies. Served with brown rice, it needed hot sauce but was great on a snowy weeknight!
Hi, if I add beans to it will it still freeze well? Thank you!
Yes! Beans freeze well!
Impossibly delicious. It seemed too simple and too healthy to be so good. Also, I had to triple the recipe for a potluck. I was nervous about my crockpot being filled to the top, so I started it on high. I forgot to bring it down to low before leaving for work!! The chicken was taken out 5 and a half hours later. It shredded easily and the entire dish tasted as though nothing went wrong. The recipe is genius and received many compliments.
Another winner! My boyfriend has a nightshade sensitivity, so tomatoes and bell peppers are no longer a staple in my house. However, I added in other vegetables (carrots namely) and this is incredible. Glad to find an easy to make, delicious, simple chili without tomatoes that we both enjoy!
We just made this recipe using the stovetop method. Is it possible to leave the breasts whole and then shred them?
I’m not sure what you mean by this! The chicken breasts should stay whole, cook, and then shred and stirred so they can absorb some of the liquid. Hope this helps!
you said for the stovetop method to cut the chicken into chunks and submerge into the pumpkin mixture? is that incorrect?
Yes, that is correct.
if I were to cook this on high, for how long should I do that? thanks!
I haven’t tried this on high so I’m not sure but maybe 4 hours? Chicken is much better cooked low and slow!
This recipe was delicious! I’ve never added pumpkin puree to anything but pie, so this was a nice alternative. The pumpkin makes the recipe nice and creamy.
I am excited to make this tomorrow. I was confused is there broth in this? Also is the flavor very Fallish tasting
Yes, you need the broth in this recipe!
Thank you for this recipe! I actually made it on the stove the first couple times I made it. I left out the chicken broth and added water and a bit of butter instead. I also leave out the garlic powder…just personal preference. It was SO good! When I tried it in the crock pot the flavors seemed a bit strong for me, so I will stick with the stove-top method. It’s so simple and doesn’t take long. I’ve also learned I can just ask the butcher at the grocery store to cut the chicken into cubes for me!
So glad you liked it! Thank you so much!
We loved this recipe! So delicious and festive for a cool fall evening.
I plan to cut up the chicken next time and try it like a chili served over the lime rice. Thanks!
This chili was so good. Made my house smell amazing and tasted so good. What a perfect fall dish. can’t wait to make this again.
So happy you liked it, Elissa!
This is seriously to die for!! My family went for 2nds and I’m even getting requests to make it again tomorrow! This will definitely become one of our go to family meals.
The other thing I really loved was the fact that you didn’t feel heavy from it even though it’s chili. We served it over rice and it was definitely a 20 out of 10!
So happy you and your family liked it, Jenifer!
What is the servicing size? The nutrition info says a serving is 1.5g.
The serving size is 1.5 cups per the nutrition facts 🙂
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.
Thank you so much, Annette! Glad you and your family enjoyed it!
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.
Thank you so much, Sam! Glad you enjoyed it! You can totally add tomatoes or even chopped jalapenos 🙂
Can I use canned pumpkin instead of pumpkin purée?
Canned pumpkin and pumpkin puree are the same thing. Make sure you’re using 100% pumpkin and not canned pumpkin pie filling!