Creamy Pumpkin Chicken Chili: Cozy Up with Fall Flavor

This Creamy Pumpkin Chicken Chili is a cozy, flavorful dish perfect for fall, combining pumpkin, chicken, and spices into a quick meal that delights everyone.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Avocado oil or olive oil Adds richness and helps sauté vegetables; substitute with any neutral oil like canola oil.
1.5 lbs Chicken breast Provides protein; use cooked rotisserie chicken for a quicker option.
1 medium Chopped onion Adds flavor; can substitute with shallots for a milder taste.
2 Chopped jalapeño peppers Gives a spicy kick; for less heat, remove the seeds.
2 Chopped poblano peppers Adds smokiness; green bell peppers can be used as a milder substitute.

For the Seasoning

2 tbsp Chili powder Provides a warm, spicy flavor.
2 tsp Cumin Adds earthiness; a must for a traditional chili flavor.
0.5 tsp Cayenne pepper For an extra punch of heat.
1 tsp Sea salt Enhances overall flavor; use kosher salt as an alternative.

For the Creaminess

15 oz Diced tomatoes Contributes acidity and body; use fresh for a fresher taste.
15 oz Pumpkin purée Provides creaminess and autumn flavor.
2 small cans Diced green chili peppers Adds mild spice and flavor.
1 cup Chicken or vegetable broth Adds liquid for cooking.
1 cup Full-fat coconut milk or cream cheese Coconut milk keeps it dairy-free; cream cheese adds tanginess.

For the Garnish

Chopped cilantro Enhances flavor and freshness.
Shredded cheddar or Monterey Jack Adds a creamy finish.

Equipment

Instant Pot
large pot

Method

Steps

Heat 2 tablespoons of avocado or olive oil over medium heat until shimmering.
Add 1 chopped onion, stirring for about 4-5 minutes until translucent.
Stir in 2 chopped jalapeño peppers and 2 chopped poblano peppers, cooking for 3-4 minutes.
Sprinkle in 2 tablespoons of chili powder, 2 teaspoons of cumin, ½ teaspoon of cayenne pepper, and 1 teaspoon of sea salt.
Incorporate 15 ounces of diced tomatoes, 15 ounces of pumpkin purée, and 2 small cans of diced green chili peppers.
Add 1 cup of chicken or vegetable broth and 1.5 pounds of cooked, shredded chicken to the pot.
Pour in 1 cup of full-fat coconut milk or 8 ounces of cream cheese and stir until smooth.
Lower the heat and let the chili simmer for 20 minutes.
Ladle chili into bowls and top with chopped cilantro and shredded cheddar or Monterey Jack cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 120IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For a thicker texture, blend part of the chili before serving. Use fresh vegetables for vibrant flavors. Instant Pot tip: cook under pressure for 10 minutes for quicker preparation.

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