Pumpkin Chicken Chili made bean-less for a lower-carb, paleo and Low-FODMAP approach to chicken chili! This belly-pleasing cozy chili recipe is so easy to make and is so nice and comforting for chilly fall weather. I have included Instant Pot instructions in addition to stove top instructions.
One of my favorite recipes on this site is the Instant Pot Paleo Pumpkin Chili I posted last year.
I made it so many times over the fall and winter and it was by far my most requested recipe among my family. PLUS it was a huge hit among you all, my loyal readers!!
WELL
While I was visiting Montana last month, we had a few days of rain, which made me instantly crave chili.
The pumpkin chili from last year came to mind and I thought it would be so nice to make it with chicken. The end result was just what I needed! A belly pleasing warming meal that is easy on the digestive system.
This paleo pumpkin chicken chili recipe makes for a lovely cold weather meal, and it is incredibly easy to prepare!
It only requires a handful of ingredients, most of which are spices you likely already have!
The whole recipe takes me just 45 minutes from start-to-finish, making it ideal for a busy weeknight meal.
Ingredients for Pumpkin Chicken Chili:
Boneless Skinless Chicken Breasts: The star of the show! Boneless chicken breasts bring lean protein for a hearty meal. You can also use boneless chicken thighs.
Seasonings: Chili powder, dried oregano, dried basil, ground ginger, ground cinnamon, black pepper, and sea salt. Chili powder is a classic addition to all chili recipes. Oregano and basil bring bright herb flavor, and the ground ginger and cinnamon produce that classic pumpkin spice fall flavor to indicate we’re enjoying a pumpkin recipe.
Canned Pumpkin Puree: The pumpkin portion of the recipe comes from canned pumpkin! It makes the chili thick, hearty, creamy, with a slight naturally sweet flavor. Red bell pepper works great here too.
Vegetables: Green bell pepper, carrots, fresh tomato. These are our fresh vegetables that bring naturally sweet flavor with a hint of smoky flavor and a little zing of acidity.
Chicken Broth: We need a little liquid in order to thin out the chili. I like using chicken bone broth because it adds health benefits for the digestive tract, but regular chicken stock works too. You can swap out the fresh tomato with a can of fire-roasted tomatoes.
Avocado Oil: For browning the chicken. Olive oil works well too.
Recipe Customizations:
- If you don’t follow a low-FODMAP diet, add ½ cup chopped yellow onion, and 3 cloves of minced garlic.
- Add more of any of the seasonings. For a more traditional chili flavor, increase the chili powder to 2 to 3 tablespoons.
- Incorporate in any of your favorite veggies. Cauliflower, broccoli, and zucchini would be great!
- If you like spicier chili, add chili peppers such as poblano peppers or 1 jalapeno or serrano.
- Use any ground meat like ground beef, ground turkey, or ground chicken.
- Save time by using rotisserie chicken.
- Fan of beans? Add one to two cans of kidney beans, pinto beans, white beans, or black beans. Any kind of beans you like!
Let’s make it!
How to Make Pumpkin Chicken Chili:
Heat the avocado oil in a Dutch oven or stock pot over medium heat.
Add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out. (Note: if you’re adding onion and garlic, do so now with the chicken!)
Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue cooking 1 to 3 minutes, until spices are fragrant.
Add the pureed pumpkin and chicken broth, cover and bring to a full boil. Reduce heat to a simmer and cook 15 minutes. Remove cover, add the chopped heirloom (or vine-ripened) tomato and continue cooking at a gentle boil, stirring occasionally, until chili reaches desired thickness, about 20 to 30 minutes. If you have more time and would like to cook the chili longer to allow more flavors to develop, simmer it over low heat for an hour!
Serve this healthy chicken chili with choice of toppings. I serve with coconut milk yogurt (or sour cream or grated cheddar cheese if you do dairy) and chives or chopped green onions, fresh cilantro, or lime wedges. Go wild with your favorite chili toppings!
Store leftovers in an airtight container in the refrigerator for up to 7 days.
The pumpkin chicken chili recipe can be prepared in a slow cooker to allow more flavors to come out for a lazy set it and forget it meal.
Instant Pot fanatics – you can also make the chili in a pressure cooker too! The instructions to do so are below.
Instant Pot Instructions:
- Plug in your Instant Pot and turn it on to Sauté mode and add the avocado oil. Once hot, add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out. (note: if you’re adding onion and garlic, do so now with the chicken!)
- Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue sautéing 1 to 3 minutes, until spices are fragrant.
- Add in the pumpkin puree, chicken broth, and heirloom tomato. Secure the lid on the Instant Pot and press Pressure Cook. Adjust the time to 10 minutes and make sure the pressure release valve is on Sealing. Once the cook cycle is complete, allow the Instant Pot to go into its Keep Warm mode for 5 minutes.
- Manually release the remaining pressure. Serve immediately with choice of toppings, or for a thicker chili, put the Instant Pot back onto Sauté mode and boil the chili until it reaches desired thickness, about 10 to 15 minutes.
The next time you’re craving hearty protein in the form of chili, enjoy this lovely fall meal!
If you love making homemade chili, also try out some of my favorite chili recipes.
More Chili Recipes:
- Venison Chili
- Sweet Potato Black Bean Quinoa Chili
- Easy Stove Top Beef Chili
- 3 Bean Turkey Chili
- Easy Crock Pot Chili Recipe
Enjoy this bowl of comforting pumpkin bliss!
Pumpkin Chicken Chili
Ingredients
- 2 Tbsp avocado oil
- 1 1/4 lbs boneless skinless chicken breasts chopped
- 1 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt to taste
- 1/2 green bell pepper chopped
- 2 large carrots peeled and chopped
- 1 15-ounce can pumpkin puree
- 1 cup chicken bone broth
- 1 medium heirloom tomato chopped
For Serving:
- coconut milk yogurt
- chives
Instructions
- Heat the avocado oil in a Dutch oven or stock pot over medium heat. Add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out. (note: if you're adding onion and garlic, do so now with the chicken!)
- Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue cooking 1 to 3 minutes, until spices are fragrant.
- Add the pumpkin puree and chicken broth, cover and bring to a full boil. Reduce heat to a simmer and cook 15 minutes.
- Remove cover, add the chopped heirloom (or vine-ripened) tomato and continue cooking at a gentle boil, stirring occasionally, until chili reaches desired thickness, about 20 to 30 minutes.
- Serve chili with choice of toppings. I serve with coconut milk yogurt and chives!
Such a lovely recipe! I’m going to try making this weekend! 🙂 just out of curiosity is it spicy at all? I know the recipe calls for 1 tbs of chili powder I didn’t know if it was going to be to hot or not.
Hi Sebastian! Chili powder isn’t typically spicy, so no worries there! If you’d like to make it spicier, you can always add a jalapeno or serrano 😀
I threw this in the instant pot tonight. Must admit I was skeptical of the flavour combination, but it was delicious! My 3 year old loved it too!
Is there a way to make this in a slow cooker? It looks amazing!
Hi Taylore!
I haven’t tested the recipe in a slow cooker yet, but if I were to make it off the cuff, I would simply add everything to the slow cooker and set it on the lowest setting for 8 hours. If you want it done sooner, you can do high for 4 to 6! Let me know if you try it! 😀 xoxox
I made this today and it was amazing! I love how simple the recipe was and it was a perfect cozy dish for fall!
I’m so happy you like it, Claire! Thanks for the sweet note! xoxo
I love your blog so much that I really try not to miss a single post and cook all the dishes. I often mske them as cool as it looks on your appetizing photos. The recipes are always quite detailed and interesting, thanks to this I always have something new on the dining table, and my family and friends are delighted. Thank you, keep it up!
I’m so thrilled you like my recipes, Ann! Thanks so much for the sweet note!! xo
Cooking this now but with a ground lamb and beef mixture instead of the chicken – will report back!
Oooooh that sounds lovely!! I hope you enjoy!! xo
Yummy!!!!. I used the instapot method. Seasoning was perfect. I added cauliflower florets with the carrots and onions. I would love to make this chili for a Halloween Party. Can this recipe be doubled in the instapot? If not, can it be doubled on the stove? Thank you
Ooooh cauliflower sounds great! Yes, the recipe can be doubled for both the Instant Pot or stove top! Hope your guests enjoy it! xo
Thank you Julia. I am sure it will be a big hit.
nice dish, thank you, great twist on my staple of chicken recipes, snd always appreciate another chicken recipe
My pleasure! xo
This was so good, I definitely ate way to much and had a great time hanging out with you that day!