When the weather turns chilly and the leaves start crunching underfoot, nothing hits the spot quite like a steaming bowl of Creamy Pumpkin Chicken Chili. It’s hearty, flavorful, and comes together in under 30 minutes—because let’s be honest, who has time to fuss around with complicated dinners after a long day? gg««
This recipe has quickly become a fall tradition in my house. I still remember the first time I made it—my kids raised an eyebrow at the idea of pumpkin in chili, but after one spoonful, the pot was practically scraped clean. Now, every October, they ask when “pumpkin chili night” is happening.
Table of Contents
Why You’ll Love This Creamy Pumpkin Chicken Chili
- Fast and easy: Dinner on the table in 35 minutes.
- One pot magic: Less cleanup, more cozying up on the couch.
- Comfort with a twist: Classic chili vibes with a creamy pumpkin kick.
- Customizable: Make it mild for picky eaters or crank up the spice for chili lovers.
If you love recipes like my Spicy Pumpkin Chili or Turkey Pumpkin White Bean Chili, you’ll definitely want to add this one to your fall rotation.
What Does Creamy Pumpkin Chicken Chili Taste Like?
Imagine your favorite chili, but with a silky richness from pumpkin and creaminess from either coconut milk or cream cheese. It’s smoky, slightly sweet, and just spicy enough to warm you without setting off alarm bells. The pumpkin isn’t overpowering—it blends into the broth, giving a velvety base that hugs every spoonful.
Ingredients You’ll Need for Creamy Pumpkin Chicken Chili
Here’s what makes this chili both hearty and unforgettable:
- Chicken breast (or cooked shredded chicken): The star protein.
- Avocado or olive oil: For that golden sauté base.
- Onion, poblano peppers, jalapeños: Flavor, heat, and depth.
- Chili powder, cumin, cayenne: The holy trinity of spice.
- Diced tomatoes & green chilies: Tangy and bright.
- Pumpkin purée: The cozy twist that makes this chili special.
- Chicken or veggie broth: Brings everything together.
- Coconut milk or cream cheese: Your choice for creaminess.
- Fresh cilantro and cheese: Optional garnish, but trust me, it’s worth it.
(Want another pumpkin-based comfort dish? Try my Thai Pumpkin Curry.)
How to Make Creamy Pumpkin Chicken Chili (Step by Step)
- Sear the chicken: Heat oil in a large pot. Cook diced chicken until no longer pink. Remove and set aside.
- Cook the veggies: Add onion, poblano, and jalapeños. Sauté until soft and fragrant.
- Spice it up: Return chicken to the pot. Stir in chili powder, cumin, cayenne, and salt.
- Add the base: Stir in diced tomatoes, pumpkin, green chilies, and broth. Simmer gently.
- Make it creamy: Lower heat. Stir in coconut milk or cream cheese until smooth and luscious.
- Serve it hot: Garnish with cilantro, shredded cheese, or a dollop of sour cream.
Tips and Tricks for Perfect Creamy Pumpkin Chicken Chili
- Want it thicker? Use cream cheese instead of coconut milk.
- Make ahead: Like most chilis, the flavor deepens overnight—hello leftovers!
- Spice control: Remove jalapeño seeds for mild heat, leave them in if you’re feeling bold.
- Freezer friendly: Cool completely, then freeze in portions for quick weeknight dinners.
- Shortcut tip: Use rotisserie chicken to shave off cooking time.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight, reheat slowly on the stove.
FAQs
Can I make this in the Instant Pot?
Yes! Just sauté the veggies, add the chicken and broth, pressure cook for 12 minutes, then stir in the creaminess at the end.
Can I swap the chicken?
Absolutely—turkey or even ground beef works.
Does it taste “pumpkin-y”?
Not strongly. It’s more of a creamy background note than a bold pumpkin flavor.
Conclusion
This Creamy Pumpkin Chicken Chili is the kind of recipe that makes you grateful for crisp evenings and cozy sweaters. It’s fast enough for a weeknight but tasty enough to serve at your next fall gathering. If you try it, let me know—I’d love to hear how your family enjoys it.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Creamy Pumpkin Chicken Chili – Quick & Cozy Fall Dinner
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy Pumpkin Chicken Chili makes a cozy and delicious fall-themed dinner! Ready in under 30 minutes using one pot, and packed with warm spices, pumpkin purée, and tender chicken. Can also be made in the Instant Pot for a hands-off meal.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1.5 lbs chicken breast, or 3 cups cooked shredded chicken
- 1 medium onion, chopped
- 2 jalapeño peppers, chopped (remove seeds for less heat)
- 2 poblano peppers, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 (15 oz) can diced tomatoes, or 4 medium tomatoes, chopped
- 1 (15 oz) can pumpkin purée
- 2 small cans diced green chili peppers
- 1 cup chicken or vegetable broth
- 1 cup full-fat coconut milk or 1 (8 oz) package of cream cheese (optional)
- Chopped cilantro, shredded cheddar or Monterey Jack for garnish
Instructions
1. Heat a large pot over medium-high heat. If using raw chicken, cut into chunks. Add oil to pot, then cook chicken for 3–4 minutes per side until no longer pink. Remove and set aside, keeping oil in pot.
2. Add chopped onion to pot and sauté for 3–4 minutes until fragrant. Add jalapeño and poblano peppers and cook another 2–3 minutes until softened.
3. Return chicken to the pot. Stir in chili powder, cumin, cayenne pepper, and salt to coat chicken and vegetables.
4. Add diced tomatoes, pumpkin purée, green chilis, and broth. Stir to combine and bring to a gentle simmer over medium-high heat.
5. Reduce heat to low and stir in coconut milk or cream cheese until fully incorporated and creamy.
6. Serve hot, garnished with chopped cilantro and shredded cheese if desired.
Notes
To make dairy-free, use full-fat coconut milk. Add 3 tablespoons of nutritional yeast for a cheesy flavor.
For a shortcut, use pre-cooked rotisserie chicken.
This recipe can be made in the Instant Pot using the sauté function for steps 1–3, then pressure cook for 8 minutes before stirring in coconut milk or cream cheese.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Creamy Pumpkin Chicken Chili, pumpkin chili, chicken chili, fall chili recipe, healthy comfort food
