If you are craving a rich and comforting meal that warms you from the inside out, this Hearty Chicken and Pumpkin Chili Recipe is about to become your new favorite. It brings together tender ground chicken, the subtle sweetness of pumpkin, and a bold blend of spices in a way that creates a soul-satisfying bowl of chili unlike any other. This recipe is packed with vibrant colors, textures, and layers of flavor that will have you coming back for seconds — or even thirds!
Ingredients You’ll Need
The beauty of this recipe is how it uses simple yet powerful ingredients that each add something special to the dish. From aromatic herbs and spices to the creamy pumpkin and savory chicken, every element builds toward a perfectly balanced chili.
- Olive oil: For sautéing the vegetables and pumpkin, adding a subtle fruity richness.
- Unsalted butter: Works together with olive oil to give a silky mouthfeel and a bit of indulgence.
- Half a small pumpkin (Hokkaido or red kuri squash): Provides natural sweetness and creaminess that make this chili stand out.
- Onion: A foundational vegetable that brings sweetness and depth.
- Garlic cloves: Adds a fragrant punch that wakes up the flavor profile.
- Carrots: Offers a gentle sweetness and a bit of crunch.
- Celery stalks: Adds a subtle earthiness and freshness.
- Dried thyme: An herbaceous note that complements the pumpkin beautifully.
- Dried oregano: Brings an Italian flair to the chili’s seasoning.
- Smoked paprika: Adds warmth and a smoky depth that enhances the chili’s character.
- Ground cumin: Essential for that classic chili earthiness and slightly nutty flavor.
- Salt and black pepper: Basic seasonings to balance and brighten all the flavors.
- Chipotle pepper flakes: Provides a smoky heat, adjustable to your preferred spice level.
- Ground chicken: A lean protein that soaks up spices perfectly and stays tender.
- Chicken broth: The liquid base that adds savory depth and helps everything meld.
- Crushed tomatoes: Brings acidity and body to the chili.
- White beans: Adds creaminess, protein, and fiber for a hearty bite.
- Cream (20% fat): Finishes the chili with a luscious texture and mellow flavor.
How to Make Hearty Chicken and Pumpkin Chili Recipe
Step 1: Prepare Ingredients
Start by cutting the pumpkin into bite-sized cubes and finely chopping the onion, celery, and carrots. Mince the garlic cloves so they’re ready to release their full aroma once cooked. Prepping these ingredients in advance sets you up for a smooth cooking process.
Step 2: Cook the Pumpkin
In a large, heavy-bottomed pot over medium heat, warm the olive oil and butter together. Add the pumpkin cubes and cook for about 5 minutes, stirring occasionally, until they start to brown and soften. This step helps to caramelize the pumpkin slightly, bringing out its natural sweetness while adding richness to your chili.
Step 3: Add Vegetables
Next, stir in the minced garlic, chopped onion, celery, and carrots. Cook them with the pumpkin for approximately 3 minutes until fragrant. This mixture forms the flavor base, filling your kitchen with irresistible aromas that promise deliciousness ahead.
Step 4: Season
Sprinkle in the salt, black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin. Stir well to coat the vegetables and pumpkin evenly. This vibrant blend of herbs and spices is what truly elevates the chili with layers of warm, smoky, and herbaceous notes.
Step 5: Cook the Chicken
Add the ground chicken to the pot, breaking it up with your spoon or spatula. Cook until the chicken is browned and cooked through, making sure it’s well mixed with the seasoned vegetables. This juicy, tender chicken will form the protein heart of the chili.
Step 6: Simmer the Chili
Pour in the chicken broth, crushed tomatoes, and drained white beans. Give everything a good stir and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 to 30 minutes. This slow cooking lets the flavors meld beautifully while the chili thickens up into a hearty, comforting stew.
Step 7: Add Cream
Finally, stir in the cream, which softens any sharp edges and adds luxurious body to the chili. Give the mixture a taste and adjust seasoning if necessary. Your Hearty Chicken and Pumpkin Chili Recipe is now ready to be enjoyed!
How to Serve Hearty Chicken and Pumpkin Chili Recipe
Garnishes
Toppings truly personalize this chili. Try shredded cheddar or Monterey Jack cheese melted on top for a gooey finish, a dollop of cool sour cream for contrast, and fresh cilantro for brightness. Crunchy tortilla chips or toasted pumpkin seeds make excellent companions, adding texture and more flavor.
Side Dishes
This chili shines on its own, but pairing it with fluffy cornbread, warm crusty bread, or even a simple green salad can round out your meal perfectly. The side dishes balance the richness and add variety to every bite.
Creative Ways to Present
Want to impress guests or just make your dinner feel special? Serve the chili in hollowed-out small pumpkins or mini cast iron skillets. Adding a swirl of cream or a sprinkle of fresh herbs right before serving makes the dish look as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the chili to an airtight container and refrigerate. It will keep well for up to 4 days, allowing the flavors to deepen and develop even more after sitting.
Freezing
This Hearty Chicken and Pumpkin Chili Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Just be sure to cool it completely before freezing for best texture and flavor preservation.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the chili if it thickened too much in the fridge. Microwaving in individual portions also works well when short on time.
FAQs
Can I use a different type of squash instead of pumpkin?
Absolutely! Butternut squash or kabocha are great alternatives that offer similar sweetness and texture. Just ensure they are cut into similar-sized pieces so they cook evenly.
Is ground chicken the only meat option suitable for this chili?
You can substitute ground turkey or even ground pork if preferred. Each brings a slightly different flavor and fat content, so adjust seasoning and cooking times accordingly.
How spicy is this chili, and can I adjust the heat?
The recipe includes chipotle pepper flakes to add warmth and a smoky kick, but you can easily adapt the spice level. Use less or omit the chipotle flakes if you prefer mild, or add more if you love heat.
Can I make this recipe vegetarian?
To make it vegetarian, skip the ground chicken and use extra beans or a plant-based meat substitute. Also, use vegetable broth instead of chicken broth to keep it flavorful.
What’s the secret to getting the pumpkin perfectly tender?
Cooking the pumpkin first in oil and butter until it softens and begins to brown is key. This brings out sweetness and ensures it holds its shape but becomes tender after simmering with the chili.
Final Thoughts
This Hearty Chicken and Pumpkin Chili Recipe is a gorgeous way to celebrate autumn flavors packed into one delicious, comforting bowl. I can’t recommend it enough for cozy nights when you want healthy, satisfying food with just the right balance of spice and sweetness. Give it a try — I promise it will become a regular on your dinner rotation!
Print
Hearty Chicken and Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This hearty chicken chili with pumpkin combines tender ground chicken, savory vegetables, and warming spices, enriched with creamy pumpkin and white beans for a flavorful, nutritious meal perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ small pumpkin (like Hokkaido pumpkin/red kuri squash), seeded and cut into bite-sized pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp salt
- Black pepper, to taste
- Chipotle pepper flakes, to taste (for a spicy kick)
- 1.5 pounds ground chicken
- 2 cups chicken broth
- 1 can (14 oz/400 g) crushed tomatoes
- 1 can (14 oz/390 g) white beans, drained
- ½ cup cream (20% fat)
Instructions
- Prepare Ingredients: Cut the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots. Mince the garlic cloves to have all ingredients ready for cooking.
- Cook the Pumpkin: Heat olive oil and unsalted butter in a large heavy-bottomed pot over medium heat. Add the pumpkin cubes and cook for about 5 minutes until they start to brown and soften, bringing out their natural sweetness.
- Add Vegetables: Stir in the minced garlic, chopped onion, celery, and carrots. Cook for approximately 3 minutes until the mixture becomes fragrant and vegetables begin to soften.
- Season: Add salt, black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin. Stir well to evenly coat the vegetables and pumpkin with the spices.
- Cook the Chicken: Add the ground chicken into the pot, breaking it up into small pieces as it cooks. Continue cooking until the chicken is browned and fully cooked through.
- Simmer the Chili: Pour in chicken broth, crushed tomatoes, and drained white beans. Stir everything together and bring the mixture to a boil. Then reduce heat to low, cover the pot, and let simmer for 20 to 30 minutes until the chili thickens and flavors meld.
- Add Cream: Stir in the cream to add richness and smooth texture. Taste and adjust seasoning as needed for salt or spice.
- Serve: Serve the chili hot, optionally topped with shredded cheese, sour cream, fresh cilantro, or crunchy tortilla chips to enhance texture and flavor.
Notes
- Using Hokkaido pumpkin adds a sweet and nutty flavor, but other winter squashes can be substituted.
- Adjust the amount of chipotle pepper flakes based on your preferred spice level.
- For a lighter option, substitute cream with low-fat milk or omit it completely.
- This chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- Leftover chili makes a great filling for baked potatoes or serve over rice.
