Creamy Pumpkin Chicken Chili Recipe

Introduction

This Creamy Pumpkin Chicken Chili is a unique twist on traditional chili, blending the warmth of spices with the smooth richness of pumpkin and coconut milk or cream cheese. It’s hearty, comforting, and perfect for cozy dinners when you want something both nutritious and flavorful.

Ingredients

• 2 tbsp 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 tsp cumin
• ½ teaspoon cayenne pepper
• 1 tsp 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 cream cheese (optional but makes chili thicker and creamier)
• Chopped cilantro, shredded cheddar or Monterey Jack for garnish

Instructions

1. Step 1: Heat a large pot over medium-high heat. Cut raw chicken breasts into small chunks or use pre-cooked chicken. Coat the pot with oil, add the chicken, and cook 3–4 minutes per side until no longer pink. Remove chicken and set aside. Keep the oil in the pot, adding more if needed.
2. Step 2: Add chopped onion to the pot and cook for 3–4 minutes until fragrant. Stir in the chopped poblano and jalapeño peppers and cook another 2–3 minutes until softened.
3. Step 3: Return the chicken to the pot. Sprinkle chili powder, cumin, cayenne pepper, and sea salt over the chicken and vegetables. Stir to coat evenly.
4. Step 4: Add diced tomatoes, pumpkin purée, diced green chilies, and chicken broth. Increase heat to medium-high and stir for a few minutes to blend the flavors.
5. Step 5: Reduce heat to low. Stir in coconut milk or cream cheese until fully incorporated and the chili becomes creamy and smooth.
6. Step 6: Serve the chili hot, garnished with chopped cilantro and shredded cheese if desired.

Tips & Variations

• To add a cheesy flavor using coconut milk, stir in 3 tablespoons of nutritional yeast.
• For a milder chili, remove all seeds from peppers before cooking.
• Use shredded rotisserie chicken to speed up preparation.
• Adjust spice levels by reducing or increasing cayenne and jalapeños according to your taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the creamy texture smooth. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken breast?

While canned chicken can be used in a pinch, fresh or cooked shredded chicken will give you better texture and flavor in this chili.

Is this recipe dairy-free?

It can be made dairy-free by using coconut milk instead of cream cheese. Be sure to use full fat coconut milk for the best creamy consistency.

Creamy Pumpkin Chicken Chili Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

This creamy pumpkin chicken chili is a flavorful and hearty dish perfect for chilly days. Loaded with tender chicken, smoky spices, and the subtle sweetness of pumpkin purée, this chili offers a unique twist on traditional recipes. The addition of poblano and jalapeño peppers adds a gentle heat, balanced by creamy coconut milk or optional cream cheese for extra richness. Easy to prepare on the stovetop, this comforting chili is perfect for weeknight dinners and is complemented with fresh cilantro and shredded cheese for garnish.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 2 tbsp avocado oil or olive oil
• 1.5 lbs chicken breast, or 3 cups cooked shredded chicken
• 1 medium onion, chopped
• 2 jalapeño peppers, chopped (seeds removed for less spice)
• 2 poblano peppers, chopped

Spices & Flavorings

• 2 tablespoons chili powder
• 2 tsp cumin
• 1/2 teaspoon cayenne pepper
• 1 tsp sea salt

Liquids & Canned Goods

• 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 cream cheese (optional for thicker creamier chili)

Garnishes

• Chopped cilantro
• Shredded cheddar or Monterey Jack cheese

Instructions

1. Cook the Chicken: Heat a large pot over medium-high heat. Cut raw chicken breasts into small chunks if using fresh chicken. Add oil to the pot, then add chicken pieces. Cook about 3-4 minutes per side until no longer pink and cooked through. Remove chicken and set aside, keeping the oil in the pot (add more if needed).
2. Sauté Vegetables: Add chopped onion to the pot and cook for 3-4 minutes until fragrant. Then add chopped poblano and jalapeño peppers. Cook an additional 2-3 minutes until the peppers soften.
3. Add Chicken and Spices: Return the cooked chicken to the pot. Sprinkle chili powder, cumin, cayenne pepper, and sea salt over the chicken and vegetables. Stir well to coat everything evenly with spices.
4. Add Canned Ingredients and Broth: Pour in diced tomatoes, pumpkin purée, diced green chili peppers, and chicken broth. Increase heat to medium-high and stir continuously for a few minutes to blend flavors.
5. Simmer and Add Creaminess: Lower heat to low and stir in the coconut milk or cream cheese until fully incorporated and creamy. Continue to cook while stirring until the chili is heated through and has a smooth texture.
6. Serve and Garnish: Serve the chili hot. Garnish with chopped fresh cilantro and shredded cheddar or Monterey Jack cheese as desired.

Notes

• Using coconut milk? Add 3 tablespoons of nutritional yeast for a cheesy flavor.
• Can use pre-cooked shredded chicken to save prep time.
• You can remove seeds from jalapeños entirely for milder heat.
• The cream cheese option creates a thicker and richer chili compared to coconut milk.
• Garnish ideas include fresh cilantro and shredded cheddar or Monterey Jack cheese.
• If you prefer a spicier chili, leave jalapeño seeds in or add additional cayenne pepper.

Keywords: pumpkin chicken chili, creamy pumpkin chili, chicken chili recipe, stovetop chili, healthy chili recipe, pumpkin purée recipe, fall chili, mild spicy chili