Go Back

Pumpkin Chicken Chili

Pumpkin chicken chili with tender chicken, white beans, and pumpkin in a silky spiced orange broth. Simmered until thick and cozy, it’s an easy one-pot chili that’s ready for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast
Aromatics
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
Chili base
  • 1 can (15 oz) pumpkin puree
  • 2 can (15 oz) white beans
  • 1 can (4 oz) green chiles
  • 4 cup chicken broth
Spices
  • 2 tbsp chili powder
  • 1 tsp cumin
To serve
  • 0.25 sour cream, for serving Optional, to taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a Dutch oven over medium heat and sauté the onion until softened, about 5 minutes, stirring occasionally as it turns translucent.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant, then immediately proceed to the next step.
Build the chili
  1. Add the chicken breast, pumpkin puree, white beans, green chiles, chicken broth, chili powder, and cumin, stirring until the spices are evenly dispersed and the broth looks uniformly orange.
Simmer and thicken
  1. Bring the chili to a gentle simmer over medium-high heat, then reduce to low and simmer for 25 minutes, until the chicken is cooked through and the chili thickens slightly.
Shred chicken
  1. Remove the chicken to a cutting surface and shred it using two forks, then return the shredded chicken to the Dutch oven and stir until incorporated.
Serve
  1. Ladle the pumpkin chicken chili into bowls and serve with sour cream on top as it melts into the warm spiced broth.

Notes

Pumpkin thickens the chili as it simmers, so if it gets too thick, stir in a splash of extra chicken broth and warm 5 minutes. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 2 months (leave out sour cream until serving). For a dairy-free swap, use lactose-free or coconut-based sour cream, or skip it for a lighter finish.