Pumpkin Chili with Chicken is delicious and perfect way to welcome fall. Even if you don’t like pumpkin, you’ll love this pumpkin chili recipe.
Even iff you aren’t a pumpkin fan, like I wasn’t for many years, you are going to like this recipe for Pumpkin Chili with Chicken. The recipe uses a can of pumpkin but there really isn’t a strong pumpkin taste. But you still get the nutritional value of the pumpkin anyway! So pumpkin lover or not, give this pumpkin chicken chili a try! It gives a great body to the chili!
Our days are getting cooler here in Oregon. The trees have losing their leaves and it’s time for some nice, warm chili! This recipe calls for chopped onion, green pepper, jalapeño peppers and garlic. I forgot to pick up a jalapeño pepper at the store but lucky for me my neighbor has some growing in a pot in their backyard so I just helped myself. Thanks Debbie!
After browning the chicken and sauteing the veggies for this pumpkin chili, you add in the other ingredients and let it simmer for 30 minutes. And then you have dinner! I used a combo of red and white kidney beans. The white kidney beans are also known as cannellini beans. But If you can’t find white kidney beans, just use two cans of red kidney beans.
If you are serving this at a party use a slow cooker to keep it warm, it works perfectly. Now you are ready to enjoy a delicious and hearty bowl of pumpkin chili. It is perfect for any fall evening.
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Pumpkin Chili Recipe
Pumpkin Chicken Chili
Ingredients
- 2 Tbsp olive oil
- 1 small onion chopped
- 1 green bell pepper cored, seeded and chopped
- 1 jalapeno seeded and finely chopped
- 2 cloves garlic finely chopped
- 1 lb. ground chicken turkey, or beef
- 2 cans 15 oz. diced tomatoes with liquid
- 1 15 oz. can pumpkin puree
- 2 C chicken stock
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 1 can kidney beans drained, rinsed
- 1 can white kidney beans drained, rinsed
Instructions
- Heat oil in large pot and add in onion, peppers and garlic. Saute until tender.
- Add in turkey and cooked until browned.
- Add in tomatoes, pumpkin, chicken brown, chili powder, cumin, salt. Bring to a boil
- Reduce heat and add in beans.
- Cover and simmer, stir occasionally for 30 minutes or more.
Nutrition
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Originally posted November 9, 2012
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MelanieL
November 9, 2012 at 7:01 amLooks delicious and hearty for the chilly days we’ve been having too. I’m really looking forward to your cornbread recipe!
lisa
November 9, 2012 at 9:31 amYUM! This looks so good. I may have to try this without the chicken and add extra beans!! Thank YOU!
Leigh Anne
November 9, 2012 at 12:38 pmLisa – It would be delicious with or without the chicken. Hope you like it.
Marm
November 9, 2012 at 9:50 amThis looks interesting and delicious. It would be a good way to use the other half of a large can of pumpkin when you really don’t want to make 2 pumpkin pies.
Leigh Anne
November 9, 2012 at 12:38 pmA perfect way to use up that leftover pumpkin!
Emily
November 9, 2012 at 10:23 amThis sounds delicious, but I still don’t want soup weather! Going on the menu plan for next week!
Mentor Mom
November 10, 2012 at 4:39 pmIt’s in the crockpot for dinner tonight (made with shredded chicken). I’m not going to tell the kids that there is pumpkin in it, until they tell me how wonderful it is. 🙂
Laurel
mama of 12
Mentor Mom
November 12, 2012 at 1:50 pmAbsolutely DELICIOUS! The kids could not believe there was pumpkin in it. (Thought it sounded “gross”, but they had already tasted it and determined it was “great”.)
Looking forward to your cornbread recipe.
Laurel
mama of 12 (ages 10, 11, 12, 13, 16, 19, 22, 23, 23, 25, 27, 28)
Leigh Anne
November 12, 2012 at 2:59 pmSo glad they liked it!! Yeah – just called it Roasted Vegetable Soup!!
LaDonna
January 2, 2013 at 3:50 pmIs there any way you could make this without tomatoes, I am allergic to tomatoes! ( I know so sad!!)
Leigh Anne
January 2, 2013 at 3:53 pmThat is so sad. I have no idea what it would be like without tomatoes but you could give it a try!
Andrea
September 14, 2013 at 2:12 pmOoh! I’ve got a bunch of pumpkin to use up and I live with a pumpkin hater… So this will be PERFECT! Making tonight with a side or cornbread! Thank you! 🙂
Melissa
October 6, 2013 at 4:32 pmI’m making this for a freezer meal swap tomorrow. Do you know how many servings it makes?
Leigh Anne
October 7, 2013 at 9:21 pmDepending on your serving size I would say it would feed 6
Mandi
October 5, 2014 at 12:00 amHi,
I’d like to make this as an entree for a baby shower. I was wondering if you know about how many cups or quarts this recipe makes.
Thank you,
Mandi
Leigh Anne
October 6, 2014 at 2:47 pmMandi, Unfortuantely I don’t. I need to make it again so I can figure it out.
Rachel
October 17, 2014 at 7:28 pmIncredible recipe! I made this delicious chili tonight and my family LOVED it! Great flavor and easy to prepare. Thanks so much for this great recipe!
Leigh Anne
October 17, 2014 at 9:50 pmYeah!! I love hearing that. I am so glad you loved it!!
Leigh Anne
October 18, 2014 at 9:44 pmRachel Yeah! I love to hear that!!
Elizabeth Cash
November 19, 2016 at 2:23 pmYummy! This is my family’s favourite fall/winter dinner.
Audrey Bowers
September 30, 2018 at 12:21 pmLeigh Anne,
Made your spaghetti with meat sauce for our Sunday noon meal and what a hit. Had mixed it up on Sat night and put in crockpot before going to church to cook on low and it turned out perfect. I only browned the ground turkey and added rest of ingredients and the crockpot did the work. Thanks for sharing this recipe for it is a keeper.
Leigh Anne
October 1, 2018 at 10:04 amI am so glad you loved the recipe too – thanks for letting me know!
Jacci Lissick
October 7, 2018 at 9:33 amDo you drain and rinse beans first?
Leigh Anne
October 7, 2018 at 11:04 amGood question, yes I do drain them.