Description
Creamy pumpkin chicken chili is a cozy fall-inspired dish made with shredded chicken, white beans, pumpkin puree, and warming spices. Cream cheese or Greek yogurt adds a luxurious creaminess, making this hearty yet light chili perfect for weeknights or gatherings.
Ingredients
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
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, pumpkin puree, white beans, chicken broth, cumin, smoked paprika, salt, and pepper. Stir well and bring to a gentle simmer.
- Lower heat and stir in cream cheese or Greek yogurt until fully melted and creamy.
- Simmer for 10–15 minutes to allow flavors to meld. Adjust seasoning as needed.
- Serve hot with desired toppings such as tortilla chips, shredded cheese, avocado, or green onions.
Notes
Use leftover turkey instead of chicken for a post-holiday variation.
Add jalapeños or chipotle for extra spice.
For a vegetarian version, replace chicken with beans, lentils, or grains.
Make it dairy-free by substituting coconut cream or dairy-free yogurt.
Serve inside a roasted pumpkin for a festive centerpiece.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
