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Creamy Pumpkin Chicken Chili Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/creamy-pumpkin-chicken-chili-recipe/