Pumpkin chicken chili made bean-less for a lower-carb, paleo and Low-FODMAP approach to chicken chili! This cozy chili recipe is so easy to make and is so nice and comforting for chilly fall weather. Stove top and Instant Pot instructions are included in this post!
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 my readers (you’uns!)!
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. I whipped it up and low and behold, it was just what I needed!
This paleo pumpkin chicken chili makes for a lovely cold weather meal! It only requires a handful of ingredients, most of which are spices you likely already have! It took me only 45 minutes from start-to-finish to make the chili, making it ideal for a busy weeknight meal.
As an alternative, the recipe can be cooked slower to allow more flavors to come out for those fun lazy weekend cooking projects. Instant Pot fanatics – you can also make the chili in a pressure cooker! The instructions to do so are below.
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.
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!
Instant Pot Instructions:
Plug in your Instant Pot and turn it on to Saute mode and add the avocado oi.
Once hot, add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out.
Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue sauteeing 1 to 3 minutes, until spices are fragrant.
Stir 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 Saute mode and boil the chili until it reaches desired thickness, about 10 to 15 minutes.
Recipe Adaptations:
- If you don’t follow a low-FODMAP diet, add ½ cup yellow onion, chopped (optional) and 3 cloves garlic.
- Add more of any of the seasonings – for a more traditional chili flavor, increase the chili powder to 2 to 3 tablespoons.
- Add any of your favorite veggies. Cauliflower, broccoli, and zucchini would be great!
- If you like spicier chili, add 1 jalapeno or serrano.
- Use ground beef or turkey instead of chicken.
Enjoy this bowl of comforting pumpkin bliss!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Pumpkin Chicken Chili, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Pumpkin Chicken Chili
Bean-free pumpkin chicken chili for a paleo, low-fodmap easy chicken chili recipe
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.
- 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!
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Taylore Hunt
Saturday 24th of October 2020
Is there a way to make this in a slow cooker? It looks amazing!
Julia
Tuesday 27th of October 2020
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! :D xoxox
Claire
Monday 28th of September 2020
I made this today and it was amazing! I love how simple the recipe was and it was a perfect cozy dish for fall!
Julia
Monday 28th of September 2020
I'm so happy you like it, Claire! Thanks for the sweet note! xoxo
Ann
Friday 25th of October 2019
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!
Julia
Wednesday 30th of October 2019
I'm so thrilled you like my recipes, Ann! Thanks so much for the sweet note!! xo
Christina
Friday 11th of October 2019
Cooking this now but with a ground lamb and beef mixture instead of the chicken - will report back!
Julia
Saturday 12th of October 2019
Oooooh that sounds lovely!! I hope you enjoy!! xo
Lynne
Wednesday 9th of October 2019
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
Julia
Thursday 10th of October 2019
Ooooh cauliflower sounds great! Yes, the recipe can be doubled for both the Instant Pot or stove top! Hope your guests enjoy it! xo