I simmer a comforting, gluten-free chicken chili where pumpkin adds a velvety, slightly sweet texture to classic chili flavors—ready in about an hour and perfect for cozy dinners.
Why I’ll Love This Recipe
I adore how pumpkin transforms this chili into something both comforting and unique—it’s subtly sweet, aromatic, and silky-smooth. It’s kid-friendly, naturally gluten-free, packed with veggies, and simple enough for an easy weeknight dinner or a satisfying weekend simmer session.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s what I use to build flavors and texture:
• Olive oil
• A basic mirepoix: diced sweet onion, carrots, and celery—finely chopped for best texture
• Garlic and spices: chili powder, cumin, oregano, and a hint of cinnamon for depth and warmth
• Boneless skinless chicken thighs (I love their richness, though chicken breast works too)
• Chicken broth to barely cover the chicken while simmering
• Flavor-building additions: tomato paste, canned pumpkin puree, diced tomatoes, white beans (rinsed), and diced green bell pepper
• Seasoning: sea salt and black pepper to taste
• Optional garnishes: sour cream, shredded sharp cheddar, chopped cilantro, diced avocado—whatever fits my mood
directions
Here’s how I bring it all together:
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Heat olive oil in a Dutch oven over medium-high and sauté the mirepoix until the onion is soft and translucent—about 10 minutes
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Create a little well, add garlic and spices, and toast them until fragrant—about 1–2 minutes
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Deglaze with a splash of broth, then nestle the chicken thighs into the veggies and add just enough broth to cover. Cover and simmer until cooked through—around 15 minutes
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Remove the chicken to cool briefly, then shred or dice it.
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Stir in tomato paste, pumpkin puree, diced tomatoes, white beans, and green pepper; then return the chicken and stir everything together. Add more broth if it feels too thick
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Simmer for at least 15 minutes—or for more flavor, simmer longer (up to a few hours), stirring occasionally
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Serve hot with your favorite garnishes like sour cream, cheddar, avocado, or cilantro
Servings and timing
This chili makes about six generous servings. It takes roughly 10 minutes to prep and about 55 minutes to cook—so the total comes to around one hour and five minutes
storage/reheating
I store leftovers in a tightly sealed container in the fridge for up to five days, and this chili freezes beautifully—just thaw and reheat for effortless, flavorful meals later
Variations
I love the flexibility here:
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To keep it paleo or Whole30-compliant, I skip the white beans and add diced sweet potato or increase the chicken to 3 pounds
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If I’m going dairy-free, I skip cheese or sour cream and just top with avocado and cilantro—still delicious
FAQs
Is this chili gluten-free?
Yes—it’s naturally gluten-free, with no grains or gluten-containing ingredients used.
Can I use chicken breasts instead of thighs?
Absolutely. The recipe notes you can substitute chicken breast, though thighs add more flavor and juiciness.
How long can I simmer it?
I simmer for at least 15 minutes for quick flavor, but letting it go low and slow for a few hours deepens both flavor and tenderness.
Does it freeze well?
Yes—it freezes well in an airtight container and reheats beautifully later.
What toppings do you recommend?
I love sour cream, sharp cheddar, cilantro, and diced avocado—but you can mix and match based on what you have on hand.
Conclusion
I love how this Pumpkin Chicken Chili strikes the perfect balance between cozy and unexpected. It transforms humble ingredients—pumpkin, chicken, beans, and spices—into a rich, aromatic, and satisfying bowl. Whether it’s a busy weeknight or a relaxed weekend simmer, it delivers warmth, nutrition, and a touch of fall magic in every scoop.
Print
Pumpkin Chicken Chili
Savor a creamy and wholesome pumpkin chicken chili—a gluten‑free, kid‑friendly cozy meal that blends savory chicken, earthy pumpkin, warming spices, and tender veggies into a rich, one‑pot dinner ready in just about an hour.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Ingredients
2 Tbsp olive oil
1 large sweet onion, diced (½″)
2 medium carrots, diced (½″)
2 ribs celery, diced (½″)
3 cloves garlic, minced
1–2 Tbsp chili powder (adjust to taste)
1 tsp dried oregano
1 tsp cumin
½ tsp cinnamon
2 lb boneless skinless chicken thighs
2–3 cups chicken broth
2 Tbsp tomato paste
1 green bell pepper, diced (½″)
1 (14.5‑oz) can diced tomatoes
1 (15‑oz) can pumpkin puree (not pumpkin pie filling)
1 (15‑oz) can cannellini (white) beans, rinsed and drained
1 tsp sea salt (or to taste)
1 tsp cracked black pepper (or to taste)
Optional garnishes: sour cream, shredded sharp cheddar cheese, chopped cilantro, diced avocado
Instructions
Heat olive oil in a Dutch oven over medium-high heat. Sauté onion, carrots, and celery until the onion turns translucent, about 10 minutes.
Stir in garlic, chili powder, oregano, cumin, and cinnamon; toast until fragrant, about 1 minute.
Add a splash of chicken broth to deglaze the pot, then nestle in the chicken thighs. Pour in enough broth to just cover the chicken. Reduce heat to medium, cover, and simmer until the chicken is fully cooked, about 15 minutes.
Remove the chicken and let it cool slightly. Shred or dice it.
Stir tomato paste into the pot until fully incorporated, then add bell pepper, diced tomatoes, pumpkin puree, and white beans. Return the shredded chicken to the pot. Stir and simmer for 20 minutes (covered), stirring occasionally.
For a deeper flavor, you may omit beans initially and simmer on low for 90 minutes to 2 hours before adding beans during the final 15 minutes.
Notes
Naturally gluten‑free and grain‑free.
To make dairy‑free, skip cheese and sour cream garnish, and top with avocado, cilantro, or red onion instead.
For a paleo or Whole30 version: omit the beans and swap with a diced sweet potato or use up to 3 lb chicken instead.
Freezes well and keeps in the fridge up to 5 days.
Pumpkin puree adds richness, vitamin A, and C—1 serving offers over 100% of recommended daily allowances.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main course
- Cuisine: American
- Diet: Gluten Free
