Can I make this gluten-free or dairy-free?

Yes. Pumpkin Chicken Chili is naturally gluten-free when you use labels-free broth and canned ingredients. Double-check any add-ins you choose. For dairy-free, skip the cheese and dairy toppings. The chili stays rich thanks to pumpkin, beans, and broth. Tip: rely on spices to build warmth if you skip dairy, and brighten with fresh herbs at the end.

How long does Pumpkin Chicken Chili keep in the fridge or freezer?

In the fridge, Pumpkin Chicken Chili keeps well for up to four days in airtight containers. In the freezer, freeze for up to three months. Thaw in the fridge overnight before reheating. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems thick.

How can I adjust the spice level or add heat?

Start with the base recipe’s 1 teaspoon chili powder and adjust after tasting. For more heat, add minced jalapeño, chipotle, or a pinch of cayenne gradually. Want it milder for kids? Omit the extra heat and offer hot sauce at the table.

Can I substitute other proteins or beans?

Yes. I often swap in turkey or chicken thighs for deeper flavor; adjust cook time accordingly. Beans can be cannellini, black beans, or kidney beans if you want a different texture or color. For a meatless version, increase beans and pumpkin, but note you’ll trade some protein punch.

What serving size makes sense for portion control?

The recipe yields six servings, about 1/6 of the pot per serving. One serving is roughly 305 calories, depending on toppings you choose. Use a 1-cup ladle as a guide and pair with a light side if you’re aiming for balanced portions.

Pumpkin Chicken Chili: 7 Irresistible Cozy Recipes

Description

Pumpkin Chicken Chili is a cozy, flavorful one-pot meal featuring tender chicken, beans, and pumpkin-infused broth for a fall-tinged, hearty chili.

Ingredients

Scale

1 tbsp olive oil
1 lb boneless, skinless chicken breasts (or thighs), diced
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 can (15 oz) pumpkin puree
1 can (15 oz) diced tomatoes
2 cans (15 oz each) white beans, drained and rinsed
2 cups chicken broth
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp cinnamon (optional, for warmth)
Salt and black pepper, to taste
½ cup shredded cheddar cheese (optional topping)
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned.
Stir in onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
Add pumpkin puree, tomatoes, beans, broth, chili powder, paprika, cumin, cinnamon, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until flavors meld and chicken is cooked through.
Adjust seasoning if needed.
Serve hot with cheese and fresh herbs on top.

Notes

Make ahead: Chili is great for meal prep and tastes even better the next day. Refrigerate up to 4 days.
Freezer-friendly: Cool completely and freeze for up to 3 months in airtight containers.
For a thicker chili, simmer longer or mash a portion of the beans.
Omit the cheese for a dairy-free option or use a dairy-free topping.
If you like extra heat, add a pinch of cayenne pepper to taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Chili
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/6 of the recipe)
Calories: Approximately 305 kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 75 mg

Keywords: Pumpkin Chicken Chili, pumpkin chili, chicken chili, fall chili, cozy dinner, weeknight meal, one-pot chili