Warm up with this delicious, fall-inspired, Pumpkin Chicken Chili! Wholesome, cozy and flavourful, this one-pot meal is the perfect recipe for taking the chill out of cool fall evenings. Quick and simple to prepare, this easy dinner is made with a store-bought rotisserie chicken, protein-rich white beans and canned pumpkin purée, so you can have a hearty and satisfying dinner on the table in no time. Whether you’re making a nourishing weeknight dinner, meal prepping for the week ahead or hosting a casual get, you’re going to love this seasonal twist on classic chili.
Made with pantry ingredients, this Pumpkin Chicken Chili recipe is an express ticket to a quick, nourishing and comforting meal. The subtle sweetness of pumpkin balances the smoky flavour of chipotle pepper, and the savoury taste of chicken and vegetables. A medley of spices creates a rich and satisfying dish with layers of flavours that will taste like you cooked for hours. But, you don’t have to cook for hours to build deep, fall-inspired flavour. Ready in just 30 minutes and all in one pot, this dinner is quick to prepare and a breeze to clean up. This Pumpkin Chicken Chili tastes even better the next day, so go ahead and make it in advance so all you have to do is heat and serve when you get in the door. Speaking of serving, don’t forget to put out bowls of avocado, jalapeño and sour cream for garnishing, and corn chips for scooping up every last bit.
What goes in Pumpkin Chicken Chili?
- Avocado Oil: This light oil is used to sauté the vegetables and provides a delicate, slightly fruity flavour.
- Yellow Onions, Celery and Garlic: Chopped onion, celery and garlic provide a savoury base for this Pumpkin Chicken Chili.
- Bell Peppers: You can use any colour of sweet bell pepper in this recipe, but yellow or orange bell peppers look especially pleasing in this beautiful orange coloured chili.
- Cumin: A classic ingredient in southwestern cuisine, ground cumin brings complexity to the dish.
- Smoked Paprika: This ground spice imparts a smokey flavour to the chili.
- Cinnamon: Pumpkin and cinnamon were made for each other and the small amounts of cinnamon added to this dish creates a warm and complex flavour.
- Chipotle Pepper in Adobo Sauce: Sold in cans in the Tex-Mex section of most grocery stores, or easily available online, Chipotle peppers bring a smokey spice to the chili. This recipe isn’t spicy though. It calls for a very modest 1/2 tsp of minced chipotle mixed with the adobo sauce it comes in, and this small amount delivers a very mild and smokey heat. If you’d like to add more chili heat, go ahead and add more of the Chipotle. Sensitive to chili heat? You can skip it. This Pumpkin Chicken Chili is also delicious without it. Wondering what to do with the rest of the can of Chipotle? It can be frozen in ice cube trays, then transferred to an airtight container so you’ll have small amounts available the next time a recipe calls for it.
- Kosher salt: I use Diamond Crystal Kosher Salt in my recipes since it is lower in sodium per volume than Mortons or Windsor Kosher Salts. The amount of added salt you need in this recipe will depend heavily upon the saltiness of your chicken broth. I recommend starting with a low sodium broth, and adding salt to suit your preference. Typically, 1 tsp of kosher salt added to the chili along with my low sodium broth is enough, but you may need to add more if your broth is very low in salt. Taste the chili at the end, and add more salt if you need it.
- Tomato Paste: A small amount of tomato paste adds a little acidity to the chili and enhances the colour. For recipes that require just a small amount, I like to buy tomato paste in a tube, so you can squeeze out just the amount you need without wasting the rest of can.
- Pumpkin Purée: Don’t worry, this Pumpkin Chicken Chili doesn’t taste like pumpkin pie! The pumpkin in this recipe adds a rich and creamy texture and a mild earthy flavour with just a hint of sweetness. But speaking of pumpkin pie, when shopping for this recipe please look for canned pure pumpkin purée, NOT pumpkin pie filling. Around Thanksgiving, I always have leftover canned pumpkin and this recipe comes in handy to use up the leftovers. Check out the recipes below for other ideas for canned pumpkin!
- Chicken Broth: In this chili recipe, chicken broth forms the base of the sauce. As mentioned above, look for low sodium chicken broth at the store to control the salt, or make your own chicken broth .
- White Kidney Beans: These creamy beans add texture, protein and fibre to this pumpkin chicken chili.
- Cooked Chicken: Providing lean protein, cooked chicken keeps this recipe light tasting but substantial enough to satisfy. This is a great recipe for leftover cooked chicken (or turkey if it’s after Thanksgiving!). If you don’t have leftovers, a good quality, store-bought rotisserie chicken makes quick work of this recipe.
- Evaporated Milk: Half a cup of evaporated milk added at the end adds creaminess without the extra fat of cream.
- Cilantro, avocado, sour cream, jalapeños and corn chips for serving: A bowl of this Pumpkin Chicken Chili is a delicious and satisfying meal all on its own, but why not make things extra enticing by placing bowls of toppings on the table and letting each person garnish their own? Any meal that allows each person to customize their dish encourages conversation and a relaxed vibe as each diner passes the toppings and dresses up their own meal, whether it be at weeknight family dinner or a casual dinner party with friends.
SERVING SUGGESTIONS
SERVING SUGGESTIONSI like to place bowls of toppings on the table and serve this Pumpkin Chicken Chili for casual dinners and dinner parties, letting each guest garnish their own bowl to their liking. It’s a great meal to serve on game day, setting the chips and toppings up on a buffet for an easy to hold, complete meal in a bowl. After a day of skiing (did I mention this chili can be made in advance?), this Pumpkin Chicken Chili can face down the hungriest of eaters, especially when served with cornbread or fresh buns on the side, or scooped into a hot baked potato.
DRINK PAIRINGS
DRINK PAIRINGSWhen selecting a wine to drink with this Pumpkin Chicken Chili, look for a bottle with a touch of sweetness and good acidity to balance the light sweetness of the pumpkin and bell peppers, and offset any spiciness. For white wines, I’d reach for an off-dry Riesling or a fruity Pinot Gris. Pinot Gris from Alsace is a great choice, as is British Columbia Pinot Gris. For a red wine, food-friendly Pinot Noir is a nice, light option. There’s something about chili that calls for beer though, and a Belgian Witbier (Wheat Beer) with citrus and coriander flavours brings out the best in this Pumpkin Chicken Chili. Another great beer choice is Gose, a German-style sour wheat beer with a hint of saltiness. A number of breweries put out a pumpkin ale for fall, which is a natural match for pumpkin chili. For a non-alcoholic choice, pour a glass of not-too-sweet lemonade or limeade.
Pumpkin Chicken Chili
Wholesome, cozy and flavourful, this one-pot Pumpkin Chicken Chili is the perfect recipe for taking the chill out of cool fall evenings.
Ingredients
- 1 Tbsp avocado oil
- 2 yellow onions, chopped
- 2 ribs celery, chopped
- 2 orange or yellow bell peppers, chopped
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp cinnamon
- 1/2 tsp finely minced chipotle pepper in adobo sauce, or more to taste (optional)
- 1 tsp kosher salt
- 1 Tbsp tomato paste
- 1 1/2 cups pumpkin purée (not pumpkin pie filling)
- 3 cups low sodium chicken broth
- 1 can (540 ml/19 fl oz) white kidney beans, drained and rinsed
- 4 cups chopped cooked chicken (leftover, or from good store-bought rotisserie chicken)
- 1/2 cup evaporated milk
To serve (optional):
- chopped cilantro
- diced avocado
- sour cream (or plain Greek yogurt)
- sliced jalapeños
- corn chips
Instructions
- In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the onions, celery and bell pepper, and cook stirring frequently, until onions are translucent and vegetables have partially softened, about 7 minutes. If vegetables start to brown, reduce heat. Add the garlic, cumin, smoked paprika, cinnamon, chipotle (if using) and salt, and stir until fragrant, about 1 minute. Add the pumpkin purée and tomato paste, and cook for another 2 minutes, stirring to combine. Pour in the chicken broth and stir, scraping up any bits stuck to the bottom. Bring the pot to a boil, then reduce to a simmer. Simmer the mixture until the vegetables are tender, about 5 minutes. Stir in the kidney beans, chopped chicken and evaporated milk. Taste and add salt and pepper as needed.
- Serve hot, with cilantro, avocado, sour cream, jalapeños and corn chips on the side for garnishing.
- Make ahead: Pumpkin Chicken Chili can be made in advance. Keep in a covered container in the fridge for up to 3 days or in the freezer for up to 3 months.
RECIPE NOTES
- This Pumpkin Chicken Chili can be made in advance and stored in a covered container in the fridge for up to 3 days. To store for longer, freeze for up to 3 months. I like to freeze this chili in individual portions, for hearty lunches and substantial pre-hockey-practice meals for my always hungry kids.
