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Pumpkin Chicken Chili Recipe
Ash Tyrrell

Pumpkin Chicken Chili Recipe

I'll be honest, I hold onto summer for as long as I possibly can, but the day I finally make this pumpkin chicken chili is the day I officially let it fall in. I first put this together on a chilly weeknight when I wanted something warm, filling, and not overly sweet, and it turned into one of my most repeated dinners the second the temperature drops
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps soften the onion and gives the chicken a nice sear.
  • 1 yellow onion finely chopped – builds the savory base flavor of the chili.
  • 4 cloves garlic minced – adds warmth and depth; fresh garlic beats the jarred stuff here.
  • 1.5 lbs boneless skinless chicken thighs – stays juicy even after a long simmer, unlike lean chicken breast.
  • 1 tablespoon ground cumin – brings that classic earthy chili flavor.
  • 1 teaspoon dried oregano – adds a subtle herby note that rounds out the spice mix.
  • 1 teaspoon smoked paprika – gives the chili a gentle smokiness without added heat.
  • 1 teaspoon chili powder – layers in warmth; go easy if you're sensitive to spice.
  • Kosher salt and freshly cracked black pepper to taste – always season in stages, not all at once.
  • 15 ounces canned pumpkin purée – the star ingredient; use plain purée never pumpkin pie filling.
  • 15 ounces canned white beans cannellini or Great Northern, drained and rinsed – adds heartiness and fiber.
  • 3 cups chicken stock or bone broth – use low-sodium so you control the salt yourself.
  • 1 chipotle pepper in adobo minced, plus 1 teaspoon adobo sauce – the smoky heat that makes this chili special.
  • 1 lime juiced – brightens the whole pot right at the end.
  • Fresh cilantro for topping – skip the stems for a milder, cleaner garnish.
  • Sour cream or Greek yogurt for topping – cools down the spice and adds creaminess.
  • Shredded cheese for topping – melts beautifully over the hot chili.
  • Fried tortilla strips for topping – adds the crunch every good chili needs.

Method
 

  1. Warm the olive oil in a large Dutch oven over medium heat, then add the chopped onion. Let it cook for about 5 minutes until soft and translucent, stirring occasionally so nothing browns too fast. Add the minced garlic and cook for just one more minute until fragrant.
  2. Season the chicken thighs generously with salt and pepper, then place them right into the pot with the onions. Sear for 3 to 4 minutes per side until golden brown on the outside. They don't need to be cooked through yet, since they'll finish simmering in the broth.
  3. Stir in the cumin, oregano, smoked paprika, and chili powder directly into the pot. Let the spices toast for about 30 seconds, stirring constantly so they don't burn. This quick step wakes up their oils and makes the whole chili taste far more layered.
  4. Pour in the pumpkin purée, white beans, chicken stock, minced chipotle pepper, and adobo sauce. Stir everything together until well combined, then bring the pot up to a gentle simmer. Cover and let it cook for 25 to 30 minutes until the chicken is fully cooked through.
  5. Carefully remove the chicken thighs and shred them using two forks on a cutting board or plate. Return the shredded chicken back into the pot and stir in the fresh lime juice. Taste the chili and adjust the salt, pepper, or chipotle to your liking.
  6. Ladle the finished chili into bowls while it's still steaming hot from the pot. Top generously with cilantro, a dollop of sour cream or yogurt, and a handful of crispy tortilla strips. Serve right away so the toppings stay fresh and the chili stays warm.

Notes

  • I always sear the chicken first before adding the spices, since it builds so much more flavor into the base of the chili.
  • I never skip toasting the spices, even though it only takes 30 seconds, because the difference in aroma is huge.
  • I start with less chipotle than the recipe calls for and add more later, since it's much easier to add heat than to take it away.
  • I let the chili sit for 10 minutes off the heat before serving, and I find the flavors settle and taste even better.
  • I always make a double batch on purpose, because this chili genuinely tastes better the next day once the spices have had time to mingle.