I reworked pantry staples like shredded chicken, smoked paprika and pumpkin into a chili with pumpkin that plays with familiar Thanksgiving flavors.
I wasn’t expecting to fall for a bowl that calls itself Chili With Pumpkin, but here we are. I love the surprise when tender boneless skinless chicken thighs or breasts cut into bite size pieces meet smooth pumpkin puree (not pumpkin pie filling); the pumpkin gives body without sweetness, it almost tastes savory not dessert.
I wrote this recipe because I wanted a Soup For Fall that felt different from the usual. There’s a little heat, depth, and a texture that makes you want seconds, even though you promised yourself otherwise.
Try it and tell me what you think.
Ingredients
- Chicken thighs or breasts: rich in protein, helps make soup hearty, keeps you full.
- Pumpkin puree: adds creamy texture, fiber and vitamin A, lends mild sweet warmth.
- Black beans: loaded with fiber and plant protein, earthy, makes chili filling.
- Diced tomatoes: bring acidity and moisture, vitamin C, bright tomatoey tang.
- Onion: gives savory sweetness when cooked, adds depth and natural carbs.
- Garlic: pungent, boosts flavor a lot, some antioxidants too.
- Chili powder: blends heat and smoky notes, adds warmth without sugar.
- Lime juice: brightens flavors, adds acidity, cuts richness at the end.
Ingredient Quantities
- about 1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite size pieces
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 can 15 ounces pumpkin puree (not pumpkin pie filling)
- 1 can 14 1/2 ounces diced tomatoes undrained
- 1 can 15 ounces black beans drained and rinsed
- 2 cups low sodium chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper or more to taste
- salt and black pepper to taste
- juice of 1 lime
- 1/4 cup chopped fresh cilantro for garnish
- sour cream or plain Greek yogurt for serving optional
- shredded cheddar or Monterey Jack cheese for serving optional
- tortilla chips or warm tortillas for serving optional
How to Make this
1. Pat about 1 1/2 pounds boneless skinless chicken thighs or breasts dry and cut into bite size pieces, season with salt and black pepper.
2. Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Brown the chicken in batches so it sears instead of steams, about 2-3 minutes per side, then transfer to a plate and don’t worry if it’s not completely cooked.
3. Add the diced large yellow onion to the same pot and cook until soft and starting to brown, about 5 minutes. Stir in 3 minced garlic cloves and the diced red bell pepper and cook another 2 minutes.
4. Push the veggies to one side and add 1 tablespoon tomato paste, then sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 1 teaspoon dried oregano and 1/4 teaspoon cayenne pepper. Stir everything together and let the spices bloom for about 1 minute so they get fragrant.
5. Pour in 1 can (15 ounces) pumpkin puree, 1 can (14 1/2 ounces) diced tomatoes with their juices, and 2 cups low sodium chicken broth. Scrape the bottom of the pot to loosen any browned bits, they add big flavor.
6. Return the browned chicken to the pot, bring to a gentle simmer, then reduce heat, cover and simmer for 15 to 20 minutes until the chicken is cooked through and flavors meld.
7. Stir in 1 can (15 ounces) black beans that you’ve drained and rinsed, simmer uncovered 5 more minutes to heat the beans and thicken the chili. Taste and adjust salt, black pepper and cayenne if you want more heat.
8. Turn off the heat and stir in the juice of 1 lime. Let the chili sit a few minutes to settle, then scoop into bowls.
9. Garnish with about 1/4 cup chopped fresh cilantro and offer sour cream or plain Greek yogurt, shredded cheddar or Monterey Jack, and tortilla chips or warm tortillas on the side. Quick tips: brown the chicken in batches to avoid crowding, use pumpkin puree not pie filling, and if chili is too thick add a little more broth, too thin simmer a bit longer.
Equipment Needed
1. Large heavy pot or Dutch oven (for browning chicken and simmering the chili)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula (for stirring and scraping the bottom)
6. Tongs (to turn and transfer browned chicken)
7. Can opener
8. Fine-mesh strainer or colander (to drain and rinse the black beans)
9. Ladle and a small citrus juicer or reamer (for serving and squeezing the lime; you can just use a fork if you dont have a juicer)
FAQ
Chicken Chili With Pumpkin Recipe Substitutions and Variations
- Chicken (1 1/2 lb) → Ground turkey, shredded rotisserie chicken, or firm tofu. Ground turkey browns fast and soaks up spices, rotisserie adds instant flavor with less cooking, tofu works if you press and cube it but add a little soy or extra chili for umami.
- Pumpkin puree (15 oz) → Canned or roasted butternut squash puree, or mashed sweet potato. Butternut is the closest in texture and mildness, sweet potato is sweeter so cut back a touch on cinnamon or add extra lime to balance.
- Black beans (15 oz) → Pinto beans, kidney beans, or canned chickpeas. Pinto gives a creamier mouthfeel, kidney holds shape better, chickpeas add a firmer bite; all need no extra cooking if canned, just drain and rinse.
- Low sodium chicken broth (2 cups) → Vegetable broth, or water plus 1-2 tsp bouillon, or low-sodium beef broth for a deeper flavor. If using water, add bouillon or an extra pinch of salt and a splash of soy to boost savory notes.
Pro Tips
1. Brown the chicken in batches. Pat the pieces very dry and get the pan hot so you get a good crust. If you crowd the pan the meat will steam not sear, and you lose flavor. Let browned pieces rest on a plate while you cook the veggies so they dont overcook.
2. Bloom the spices in the oil and tomato paste for at least 30 seconds until fragrant. This makes the whole dish taste deeper. If the paste starts to stick, splash a little broth or water and scrape up the browned bits for extra savory flavor.
3. Balance the pumpkin. Pumpkin can mute bright flavors, so always finish with acid like lime juice or a tiny splash of vinegar, and if it still seems flat add a pinch of sugar. For silkier texture blend part of the chili with an immersion blender or whisk the puree with warm broth before adding.
4. Let it rest or make ahead. Flavors meld and improve after a few hours or overnight in the fridge. Reheat gently, thin with a little broth if needed, and add the beans near the end so they keep their shape and dont get mushy.
Chicken Chili With Pumpkin Recipe
I reworked pantry staples like shredded chicken, smoked paprika and pumpkin into a chili with pumpkin that plays with familiar Thanksgiving flavors.
6
servings
343
kcal
Equipment: 1. Large heavy pot or Dutch oven (for browning chicken and simmering the chili)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula (for stirring and scraping the bottom)
6. Tongs (to turn and transfer browned chicken)
7. Can opener
8. Fine-mesh strainer or colander (to drain and rinse the black beans)
9. Ladle and a small citrus juicer or reamer (for serving and squeezing the lime; you can just use a fork if you dont have a juicer)
Ingredients
about 1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite size pieces
2 tablespoons olive oil
1 large yellow onion diced
3 garlic cloves minced
1 red bell pepper diced
1 can 15 ounces pumpkin puree (not pumpkin pie filling)
1 can 14 1/2 ounces diced tomatoes undrained
1 can 15 ounces black beans drained and rinsed
2 cups low sodium chicken broth
1 tablespoon tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper or more to taste
salt and black pepper to taste
juice of 1 lime
1/4 cup chopped fresh cilantro for garnish
sour cream or plain Greek yogurt for serving optional
shredded cheddar or Monterey Jack cheese for serving optional
tortilla chips or warm tortillas for serving optional
Directions
- Pat about 1 1/2 pounds boneless skinless chicken thighs or breasts dry and cut into bite size pieces, season with salt and black pepper.
- Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Brown the chicken in batches so it sears instead of steams, about 2-3 minutes per side, then transfer to a plate and don't worry if it's not completely cooked.
- Add the diced large yellow onion to the same pot and cook until soft and starting to brown, about 5 minutes. Stir in 3 minced garlic cloves and the diced red bell pepper and cook another 2 minutes.
- Push the veggies to one side and add 1 tablespoon tomato paste, then sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 1 teaspoon dried oregano and 1/4 teaspoon cayenne pepper. Stir everything together and let the spices bloom for about 1 minute so they get fragrant.
- Pour in 1 can (15 ounces) pumpkin puree, 1 can (14 1/2 ounces) diced tomatoes with their juices, and 2 cups low sodium chicken broth. Scrape the bottom of the pot to loosen any browned bits, they add big flavor.
- Return the browned chicken to the pot, bring to a gentle simmer, then reduce heat, cover and simmer for 15 to 20 minutes until the chicken is cooked through and flavors meld.
- Stir in 1 can (15 ounces) black beans that you've drained and rinsed, simmer uncovered 5 more minutes to heat the beans and thicken the chili. Taste and adjust salt, black pepper and cayenne if you want more heat.
- Turn off the heat and stir in the juice of 1 lime. Let the chili sit a few minutes to settle, then scoop into bowls.
- Garnish with about 1/4 cup chopped fresh cilantro and offer sour cream or plain Greek yogurt, shredded cheddar or Monterey Jack, and tortilla chips or warm tortillas on the side. Quick tips: brown the chicken in batches to avoid crowding, use pumpkin puree not pie filling, and if chili is too thick add a little more broth, too thin simmer a bit longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 427g
- Total number of serves: 6
- Calories: 343kcal
- Fat: 8.8g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 4.7g
- Cholesterol: 96mg
- Sodium: 250mg
- Potassium: 755mg
- Carbohydrates: 20.7g
- Fiber: 7g
- Sugar: 4g
- Protein: 39.5g
- Vitamin A: 4500IU
- Vitamin C: 42mg
- Calcium: 43mg
- Iron: 1.8mg
