Creamy Pumpkin Chicken Chili: A Cozy Bowl of Fall Comfort

Why You’ll Love This Recipe

This pumpkin chicken chili is hearty without being heavy and combines the best of savory and slightly sweet flavors. It’s flexible, allowing for stovetop, slow cooker, or Instant Pot preparation. The addition of cream cheese or Greek yogurt makes it luxuriously creamy, while the pumpkin adds nutrition and a velvety texture. Whether topped with tortilla chips, avocado, or green onions, this dish feels like fall in a bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 lb cooked chicken, shredded or chopped (rotisserie works well)
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 cup chicken broth
1/2 cup cream cheese or Greek yogurt
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper, to taste

Optional add-ins: corn, bell peppers, spinach, jalapeños
Optional toppings: shredded cheese, avocado, tortilla chips, green onions

Directions

1. Sauté Aromatics
   In a large pot over medium heat, heat the olive oil. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another minute.

2. Build the Base
   Add shredded chicken, pumpkin puree, white beans, chicken broth, cumin, smoked paprika, salt, and pepper. Stir to combine and bring the mixture to a gentle simmer.

3. Make It Creamy
   Lower the heat and stir in cream cheese or Greek yogurt. Mix until fully melted and the chili takes on a creamy consistency.

4. Simmer & Serve
   Simmer for 10–15 minutes to allow the flavors to meld together. Adjust seasoning to taste. Serve hot with toppings of choice.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Spicy Version: Add jalapeños, chipotle in adobo, or a pinch of cayenne pepper.

• Vegetarian: Omit the chicken and use lentils, quinoa, or extra beans.

• Dairy-Free: Replace cream cheese or Greek yogurt with coconut cream or dairy-free yogurt.

• Festive Presentation: Serve inside a hollowed roasted pumpkin for a unique autumn centerpiece.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze the chili for up to 3 months. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the fridge first.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, just roast and blend fresh pumpkin until smooth. Ensure it’s not too watery before adding.

Is this chili spicy?

As written, it’s mild. You can easily add spice with jalapeños, cayenne, or chipotle.

Can I make this in a slow cooker?

Yes, cook on low for 4–6 hours or high for 2–3 hours, then stir in the cream cheese or yogurt at the end.

Can I make it vegetarian?

Absolutely. Skip the chicken and add beans, lentils, or grains for a hearty vegetarian version.

What’s the best topping for this chili?

Tortilla chips, shredded cheese, avocado, and green onions are all excellent choices.

Can I use turkey instead of chicken?

Yes, leftover turkey works wonderfully, especially after holiday meals.

What type of beans work best?

White beans like cannellini or great northern beans are ideal, but you can substitute with chickpeas or navy beans.

Can I prepare this recipe ahead of time?

Yes, the flavors actually improve as it sits. Make it a day ahead and reheat before serving.

Does it freeze well?

Yes, this chili is freezer-friendly for up to 3 months. Store in freezer-safe containers.

Can I use Greek yogurt instead of cream cheese?

Yes, Greek yogurt gives a tangy creaminess, while cream cheese adds richness. Both work well.

Conclusion

Creamy pumpkin chicken chili is a warm, comforting, and versatile dish that celebrates fall flavors. It’s simple enough for weeknight dinners yet special enough for gatherings. With its creamy texture, hearty ingredients, and adaptable nature, this recipe is one you’ll want to make again and again whenever the weather turns crisp.