As the first golden leaves start to fall, I find myself craving that perfect bowl of warmth and comfort—enter my Creamy Pumpkin Chicken Chili. The moment I take a deep breath and catch the inviting aroma of spices mingling with rich pumpkin, I know it’s going to be a cozy evening. This chili is not only creamy and luscious, but it also comes together quickly, making it an ideal choice for busy weeknights or gatherings with friends. Plus, it’s versatile enough to fit various dietary needs—Paleo, Whole30, and even gluten-free options are all part of the plan! Ready to explore how to whip up this delicious dish that’s sure to become a fall favorite?
Why is This Chili a Must-Try?
Comforting Warmth: This Creamy Pumpkin Chicken Chili wraps you in a cozy embrace, perfect for those chilly evenings.
Quick to Make: With options for both stovetop and Instant Pot, you’ll have this delicious meal on the table in no time!
Versatile Flavors: Whether you’re following a Paleo diet or looking for a gluten-free dish, this recipe caters to you.
Hearty and Satisfying: Packed with nutrients from the pumpkin and peppers, this chili is both filling and health-conscious.
Family-Friendly: Kids and adults alike will love the creamy texture and savory goodness, making it an instant family favorite!
If you’re in the mood for more cozy dishes, check out my recipe for Creamy Garlic Shrimp Pasta for another delightful meal!
Creamy Pumpkin Chicken Chili Ingredients
For the Base
• Avocado Oil (or Olive Oil) – Used for sautéing; adds healthy fats to enhance flavor.
• 1.5 lbs Chicken Breast (or 3 cups cooked shredded chicken) – Main protein source; provides structure and heartiness to the chili.
• 1 medium Onion – Aromatic base; adds sweetness and flavor, or substitute with shallots for a milder touch.
For the Spice Blend
• 2 Jalapeño Peppers (chopped, seeds removed for less spice) – Adds heat; you can select mild varieties for a gentler flavor.
• 2 Poblano Peppers – Sweet and smoky flavor; may swap for green bell peppers if desired.
• 2 tablespoons Chili Powder – Provides warmth and depth; adjust to your personal spice preference.
• 2 teaspoons Cumin – Earthy flavor; essential for the authentic chili profile.
• 1/2 teaspoon Cayenne Pepper – An additional heat source; can be omitted for a milder dish.
• 1 teaspoon Sea Salt – Enhances overall flavor; adjust according to dietary needs.
For the Chili
• 1 can (15 oz) Diced Tomatoes – Adds acidity and moisture to create a rich texture.
• 1 can (15 oz) Pumpkin Purée – Gives creaminess and boosts that delicious fall flavor; make sure it’s pure pumpkin, not spiced.
• 2 small cans Diced Green Chili Peppers – Introduces mild heat and additional texture.
• 1 cup Chicken or Vegetable Broth – The flavorful base for the chili; use low-sodium for a lighter option.
• 1 cup Full Fat Coconut Milk (or 8 oz Cream Cheese) – Provides creamy consistency; perfect for those on special diets who want a dairy-free option.
Feel free to embrace the warmth of this creamy pumpkin chili as you mix and match ingredients to bring comfort to your kitchen.
Step‑by‑Step Instructions for Creamy Pumpkin Chicken Chili
Step 1: Prepare the Base
In a large pot, heat 2 tablespoons of avocado oil over medium heat. Once shimmering, add one chopped medium onion, sautéing for about 5 minutes until it becomes translucent and fragrant. This forms the flavorful base for your Creamy Pumpkin Chicken Chili, setting a lovely aromatic stage for later steps.
Step 2: Cook Chicken
Increase the heat to medium-high and add 1.5 lbs of chicken breast to the pot. Cook for approximately 7-8 minutes, turning occasionally until the chicken is nicely browned on all sides. If you’ve opted for pre-cooked shredded chicken, skip this step and move directly to incorporating the vegetables.
Step 3: Add Peppers & Spices
Stir in 2 chopped jalapeños and 2 poblanos, letting them sauté for another 3-4 minutes until they soften. Then, sprinkle in 2 tablespoons of chili powder, 2 teaspoons of cumin, and ½ teaspoon of cayenne pepper, along with 1 teaspoon of sea salt. Stir well for about 1 minute to awaken the spices’ flavors, creating a fragrant mix that invites warmth.
Step 4: Incorporate Tomatoes & Pumpkin
Pour in one can of diced tomatoes (15 oz) and one can of pumpkin purée (15 oz), stirring to blend everything together. Cook for 2-3 minutes as the mixture starts to bubble, allowing the flavors to meld and giving your Creamy Pumpkin Chicken Chili a beautiful color and texture.
Step 5: Add Broth & Simmer
Pour in 1 cup of chicken or vegetable broth, and bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This step allows the chili to develop its rich, comforting flavors while thickening beautifully.
Step 6: Finalize with Coconut Milk
After the simmering time, stir in 1 cup of full-fat coconut milk (or 8 oz of cream cheese) until completely combined. Continue to warm for an additional 3-5 minutes, just until heated through. This final touch adds that creamy richness to your Creamy Pumpkin Chicken Chili, making it irresistible.
Step 7: Garnish & Serve
Ladle your beautifully creamy pumpkin chili into bowls and get creative with garnishes like fresh cilantro, sliced avocado, or a sprinkle of cheese. Serve immediately to warm those chilly fall evenings, inviting everyone to gather around the table and enjoy a comforting meal.
What to Serve with Creamy Pumpkin Chicken Chili?
A warm bowl of creamy pumpkin chicken chili is just the beginning of a perfect fall meal!
- Fresh Cornbread: This sweet, buttery bread offers a delightful contrast to the chili’s spices and creaminess. A perfect scoop for each bite!
- Tortilla Chips: Crispy and salty, these add a delightful crunch and can be dunked into your chili for a satisfying combination.
- Garlic Bread: Buttery, toasty slices with a hint of garlic create a wonderful side that complements the rich flavors of your chili.
- Green Salad: Crisp greens with a zesty vinaigrette provide a refreshing balance to the warm, hearty chili. Add nuts for crunch!
- Rice or Quinoa: Serving chili over a bed of fluffy rice or nutty quinoa enhances the meal’s heartiness, making it even more filling.
- Crisp Pickles: The tangy crunch from pickles can brighten the dish, adding a delightful contrast to the creamy pumpkin chicken chili.
- Apple Cider: A glass of spiced apple cider brings seasonal flavors and warmth, making it the perfect drink alongside your hearty dish.
- Pumpkin Pie: For a sweet finish, classic pumpkin pie offers a familiar flavor journey, rounding off your cozy meal beautifully.
How to Store and Freeze Creamy Pumpkin Chili
Fridge: Store your Creamy Pumpkin Chili in an airtight container for up to 7 days. Reheat gently on the stovetop, adding a splash of broth if needed for consistency.
Freezer: Freeze in portion-sized containers for up to 3 months. Make sure to cool the chili completely before transferring it to the freezer to maintain quality.
Thawing: When ready to enjoy, thaw the chili in the refrigerator overnight. Reheat on the stovetop, stirring occasionally, until completely heated through.
Reheating Tips: For an extra creamy texture, add a bit more coconut milk or broth while reheating your chili. This will help restore the consistency and flavor!
Expert Tips for Creamy Pumpkin Chicken Chili
- Spice Control: Adjust spiciness by removing jalapeño seeds and using milder peppers. This helps prevent overwhelming heat in your Creamy Pumpkin Chili.
- Achieve Creaminess: For a truly creamy texture, use full-fat coconut milk rather than cream cheese. It’s also a great option for those on special diets!
- Stir Often: Stir frequently while cooking, especially on the stovetop, to prevent sticking and ensure even cooking for a perfect chili.
- Thickness Adjustment: Want a thicker chili? Reduce the liquid by simmering longer or adding less broth. For a soupier texture, increase the broth in your Creamy Pumpkin Chili.
- Flavor Boost: Don’t skip the sautéing step! Cooking the onions and spices first develops a depth of flavor that makes your chili truly unforgettable.
Creamy Pumpkin Chili Variations & Substitutions
Feel free to let your creativity shine as you customize this creamy delight with your favorite ingredients!
- Dairy-Free: Substitute full-fat coconut milk with almond or cashew cream for a creamy texture without dairy.
- Protein Swap: Use ground turkey or beef instead of chicken to change up the flavor profile. Each option offers a unique twist!
- Vegetarian: Replace chicken with a mix of beans or lentils, and toss in extra vegetables for hearty nourishment. You won’t miss the meat!
- Spice it Up: Add a bit of chipotle in adobo for a smoky flavor boost; this kick elevates the chili to new heights!
- Low-Carb: Swap beans for chopped cauliflower or zucchini for a lower-carb option that still packs a flavor punch.
- Sweetness Variation: For a hint of sweetness, mix in a tablespoon of maple syrup; it perfectly complements the pumpkin goodness.
- Grain Add-In: Toss in cooked quinoa or barley for added texture and heartiness, making this chili even more satisfying.
- Extra Veggies: Blend in diced carrots or sweet potatoes for a subtle sweetness and extra nutrition, which kids often enjoy.
If you love vibrant flavors, you might also enjoy my recipe for Creamy Smothered Chicken with Rice for another cozy meal!
Make Ahead Options
These Creamy Pumpkin Chicken Chili options are perfect for meal prep enthusiasts! You can chop your vegetables and sear the chicken up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain freshness. Alternatively, assemble the entire chili without the coconut milk (or cream cheese) and refrigerate it for up to 3 days. Just remember to reheat gently on the stovetop, adding a splash of broth if necessary to keep the consistency creamy. When you’re ready to serve, quickly stir in the coconut milk for that final touch of richness, ensuring your warm chili is just as delicious as when freshly made.
Creamy Pumpkin Chicken Chili Recipe FAQs
What types of chicken can I use for this chili?
Absolutely! You can use 1.5 lbs of fresh chicken breast, which will need to be cooked, or you can opt for 3 cups of cooked shredded chicken to save time. For a different flavor profile, consider ground turkey or beef instead of chicken.
How should I store the leftover chili?
I recommend storing your Creamy Pumpkin Chicken Chili in an airtight container in the refrigerator for up to 7 days. When you reheat, do it gently on the stovetop, adding a splash of broth if you find it’s thickened too much.
Can I freeze this chili and how?
Yes, you can freeze your chili for up to 3 months! Allow it to cool completely before transferring it to portion-sized airtight containers or freezer bags. Just make sure to label them with the date for easy reference.
What if my chili is too spicy?
If you find your chili a bit too spicy, you can balance it by adding more coconut milk or a touch of honey for sweetness. You can also simmer a small amount of cooked potatoes or rice in the chili to absorb some of the heat.
Are there any dietary considerations for this recipe?
Definitely! This Creamy Pumpkin Chicken Chili is gluten-free and can easily be made Paleo and Whole30 compliant by using the coconut milk option. Just make sure all ingredients are clearly labeled as compliant with those diets, particularly the spices and broth.
What are some good garnishes for the chili?
The more the merrier when it comes to garnishes! Fresh cilantro, sliced avocado, shredded cheese, or crispy tortilla strips add delightful flavors and textures. Feel free to get creative based on your personal preference!
Creamy Pumpkin Chili That Will Warm Your Fall Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of avocado oil over medium heat.
- Increase the heat to medium-high and add 1.5 lbs of chicken breast to the pot.
- Stir in 2 chopped jalapeños and 2 poblanos, letting them sauté for another 3-4 minutes.
- Pour in one can of diced tomatoes and one can of pumpkin purée, stirring to blend everything together.
- Pour in 1 cup of chicken or vegetable broth, and bring the mixture to a gentle boil.
- After the simmering time, stir in 1 cup of full-fat coconut milk.
- Ladle your beautifully creamy pumpkin chili into bowls and garnish as desired.
