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Sep 23

Creamy Pumpkin Chicken Chili

Paleo
Whole30
Gluten Free
Kid-Friendly
Less than 30 minutes
Instant Pot
Paleo
Whole30
Gluten Free
Kid-Friendly
Less than 30 minutes
Instant Pot

Creamy Pumpkin Chicken Chili has never tasted so good! This comforting bowl of chili makes a delicious fall meal, and is great to serve to guests. Flavored with two different peppers, spices, and a creamy texture everyone will love this variation! Make this easy dinner on the stovetop or Instant Pot. Paleo and Whole30 variations also included.

Are you on board the savory pumpkin recipes? I sure hope so, because I have something absolutely delicious to share with you! I am so glad I finally got around to posting this recipe.  I created this Creamy Pumpkin Chicken Chili years ago while entertaining a group of friends for a scary movie night. They all absolutely loved it, and everyone immediately wanted the recipe.

Since then, I have entered it (and won first place) in a chili cooking contest, have made it for many other guests over the years, and make it several times during the fall each year. Oh and so many of you readers have now had success with this chili in a chili cookoff! I have several close friends who still claim this is their favorite recipe! And plenty who even make this in the spring.

Totally okay with that, too.

But here’s the thing…….What kept me from posting this recipe over the years, was that my original variation contains cream cheese to create this sour, and creamy texture. It’s pretty darn delicious. But since I have had a difficult time digesting dairy, I have generally keep it out of my diet completely. So while on Whole30 this past month, I figured I would come up with a way to enjoy it without the cream cheese.

How to make Creamy Pumpkin Chicken Chili:

  • You’ll first gather up your list of ingredients: chicken breast, medium sized onion, poblano peppers, jalapeño peppers, chili powder, cumin, cayenne pepper, diced tomatoes, canned pumpkin, diced green chilis, chicken broth, and either cream cheese or coconut milk (see variations below)
  • Cook the chicken, onion, and peppers. You can also make this step even easier by using pre-cooked chicken.
  • Toss in the spices, pumpkin, and tomatoes. Then add in the chicken broth. Heat up the mixture, then reduce to a simmer to let the flavors meld.
  • Now add in the cream cheese or coconut milk give it the creamy texture. Simmer for another 10 minutes before serving!

Instant Pot Variation:

Yes, you can make this in the Instant Pot!

  • Select the saute function on the IP, and cook the chicken and veggies similar to the stovetop version. Select cancel.
  • Now add in the canned tomatoes, pumpkin, diced green chilis, and chicken broth. Secure the lid and cook on high pressure for 8 minutes.
  • Use a quick release, then remove the lid and shred the chicken. Stir in the cream cheese or coconut milk before serving.

Recipe Adaptions:

So friends, I am happy to give you a few options for this recipe.

Cream Cheese: If using the coconut milk in place of the cream cheese, also include 3 tbsp of nutritional yeast. This will create a “Cheesy” type flavor.

Beans: If not following a Paleo or Whole30 diet and you can tolerate beans, add in a full can of drained Navy Beans (Great Northern Beans). You can also replace the chicken with beans for a vegetarian option.

Peppers: If you want to omit the poblano pepper (not spicy), you can also use a red or green bell pepper in it’s place. Chipotle peppers in adobo sauce is also a good addition! These are spicy, so use with caution.

Storing and Freezing:

This recipe is still good for 7 days in the fridge. It can also be frozen for up to 3 months.

Happy Fall!!

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Creamy Pumpkin Chicken Chili

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Amy Rains
4.75 from 4 votes
Print

Ingredients

  • 2 tbsp avocado oil or olive oil
  • 1.5 lbs chicken breast or 3 cups cooked shredded chicken
  • 1 med onion chopped
  • 2 jalapeño peppers chopped remove seeds to make it less spicy
  • 2 poblano peppers chopped
  • 2 tablespoons of chili powder
  • 2 tsp cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tsp sea salt
  • 1 15 oz of diced tomatoes or 4 medium tomatoes chopped
  • 1 15 oz can of pumpkin purée
  • 2 small cans of diced green chili peppers
  • 1 cup of chicken or vegetable broth
  • 1 cup

    full fat coconut milk or 
1 8 oz package of cream cheese*

    optional but makes for a thicker and creamier chili
  • Chopped cilantro shredded cheddar or Monterey Jack for garnish

Instructions

  1. Begin by heating a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).
  2. Place onion in pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers. Cook for another 2-3 minutes until softened.
  3. Add chicken back to the pot. Coat chicken and vegetables with spices and salt. Add tomatoes, pumpkin, green chilis, and chicken broth and heat to medium high stirring for a few minutes to let flavors mix well.
  4. Reduce heat to low, and add coconut milk or cream cheese. Continue to stir until milk or cheese is well incorporated and creamy.
  5. Serve hot and garnish with fresh cilantro.

Recipe Notes

*If using the coconut milk, you can also add in 3 tbsp of nutritional yeast for a "cheesy" flavor. 

 

 

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  1. Terry says

    October 5, 2017 at 2:54 pm

    Do you know the macros/nutrician content for tbis?

    Reply
  2. Diana says

    October 18, 2017 at 10:12 pm

    4 stars
    where can I find the nutritional facts?

    Reply
    • amy@wholesomelicious.com says

      October 19, 2017 at 11:55 am

      You can enter them in to Myfitness pal, or there are other tools online too! I don’t post nutrition facts for my recipes.

      Reply
  3. Sally says

    October 20, 2017 at 11:42 pm

    Do you mind sharing the original recipe that has the cream cheese? Sounds delicious!!!

    Reply
    • amy@wholesomelicious.com says

      October 21, 2017 at 8:28 am

      Hi Sally, the original recipe is in the recipe above!! Just use 8oz cream cheese instead of coconut milk. You can also add in a can of navy beans (white northern beans).

      Reply
  4. Natalie says

    October 21, 2017 at 8:23 am

    Would ground beef be good in this recipe?

    Reply
    • amy@wholesomelicious.com says

      October 21, 2017 at 8:29 am

      Sure! I am not sure the creamy part would be as good, so I would make it with ground beef and without the coconut milk or cream cheese.

      Reply
  5. Aspen says

    October 22, 2017 at 11:01 pm

    I made this tonight and it was AWESOME. Kind of a random combination of flavors–coconut, pumpkin tomatoes, and jalapeños–but it was delicious and just the right amount of spicy. My new favorite recipe!

    Reply
    • amy@wholesomelicious.com says

      October 31, 2017 at 4:08 pm

      5 stars
      So glad to hear!!!

      Reply
  6. Francesca Montialbano says

    October 24, 2017 at 11:13 am

    can this be done in a crock-ppt if you throw all ingredients iN?

    Reply
    • amy@wholesomelicious.com says

      October 24, 2017 at 1:28 pm

      Hi there, my concern with the slow cooker is that the flavor is really bold with the saute of the vegetables (onion, peppers, garlic). I think it could work, but might not taste as good. Unless you did a few minutes on the stovetop first. That would work!

      Reply
      • Ida says

        September 29, 2020 at 9:39 am

        Is there garlic in this recipe. Did not see it in the ingredients list. And is this recipe very spicy?
        Thanks
        Ida

        Reply
        • Amy says

          September 29, 2020 at 8:01 pm

          No garlic and not spicy!

          Reply
  7. Lizzie says

    October 29, 2017 at 5:23 pm

    This looks awesome! Do you think it would freeze well?

    Reply
    • amy@wholesomelicious.com says

      October 29, 2017 at 8:22 pm

      Hi Lizzie, it would freeze okay if you did the cream cheese variation. With the coconut milk, I would freeze before adding it. Then when you thaw and go to eat, add the coconut milk.

      Reply
      • Lizzie says

        November 6, 2017 at 9:52 pm

        Thank you! Update: the cream cheese kinda separated from the chili a little bit (if that makes sense) but overall very tasty and will make and freeze again!

        Reply
  8. Wendy K Heath says

    January 5, 2018 at 10:33 am

    5 stars
    Made the whole 30 version last night. It was delicious and my husband couldn’t stop raving about it! He even asked if you had more recipes-He doesn’t know I was already planning on making your creamy bacon mushroom chicken with risotto tonight.
    Chili is awesome recipe and I will be making even when off plan- Keep up the great work!

    Reply
    • Amy says

      January 5, 2018 at 2:08 pm

      Thank you so much Wendy!! Love to hear this. And I think you will be totally obsessed the the creamy bacon mushroom chicken with risotto!! Also, my sheet pan recipes are some of my faves. The balsamic chicken with apples and bacon is one I make all the time! Enjoy!

      Reply
  9. Valerie says

    January 18, 2018 at 2:34 pm

    5 stars
    I’ve made this a couple of times with the cream cheese and it is delicious!! Everyone loves it. My go to chili recipe now!

    Reply
  10. LCBD says

    February 17, 2018 at 4:16 pm

    4 stars
    This one surprised me at how good it was. In addition to the cilantro, I’d highly recommend putting a couple spritzes – maybe a teaspoon or two of apple cider vinegar in the sauce to give it a little more pizzazz/tang, although perfectly good without. I was intrigued by the cream cheese because I happened to have a couple extra packs. Oh, and I also added some avocado chunks on top with a squeeze of lime.

    Reply
  11. Camille says

    February 24, 2018 at 11:36 am

    5 stars
    Hi Amy! This is the second time I’ve made this recipe with coconut milk and it was SO delicious and still very creamy. I can’t wait to make it many more times!

    Reply
  12. Joni Kluth says

    September 15, 2018 at 7:36 pm

    I made this and it was AMAZING!!! Used more chicken stock than called for though…..
    Served with fresh cilantro and sliced avocado. SO yummy😋

    Reply
  13. Robyn Birkenfeld says

    October 15, 2018 at 4:51 pm

    You mentioned using nutritional yeast, but I don’t see it in the list of ingredients.

    Reply
    • Amy says

      October 15, 2018 at 9:15 pm

      Hi Robyn,
      You’re right, it’s not in there! It’s an optional ingredient, you can add 2-3 tbsp for a slight cheesy flavor if going the coconut milk route.

      Reply
  14. Katelyn says

    October 22, 2018 at 12:17 pm

    5 stars
    Love this recipe! So simple and tastes great. I customized it by swapping out some of the hot peppers for a bell pepper and added a cubed sweet potato and two diced apples for more fall flavor. I’ll definitely be making this again!

    Reply
  15. tobi says

    November 12, 2018 at 9:50 pm

    I can’t believe how quick and simple this recipe was to make!! And so delicious and comforting on one of our first very cold fall nights!! A definite go-to recipe!!

    Reply
  16. tobi says

    November 12, 2018 at 9:53 pm

    5 stars
    I can’t believe how quick and simple this recipe was to make!! And so delicious and comforting on one of our first very cold fall nights!! A definite go-to recipe many more times this season!!

    Reply
  17. Bethany says

    November 18, 2018 at 5:41 pm

    We like to eat regular chili over baked potatoes. Would this pumpkin chili (whole30 version) work over baked potatoes too? Or maybe sweet potatoes?

    Reply
    • Amy says

      November 18, 2018 at 6:03 pm

      Sure! It would be delicious!

      Reply
  18. Nicola Brannan says

    January 15, 2019 at 1:24 pm

    My family, including 3 young boys, loves this meal! It’s a go to in our house for sure. Do you happen to have the nutrition breakdown for when made with full fat coconut milk? Thanks!!

    Reply
  19. Dee says

    March 4, 2019 at 9:13 pm

    5 stars
    I made this with both the full fat coconut milk and the cream cheese. It was delicious!!!!

    Reply
  20. Meem says

    March 5, 2019 at 10:01 am

    I made this. Flavour wise, it packs quite a punch. But the sauce isn’t as thick as I would have liked it to be. I rounded it out by putting some roasted red pepper sauce in it. Gave it a lovely red curry like colour and a little more complexity to the pumpkin (which, no matter how hard it tries, will always be a little bland). Overall a delicious chicken recipe that will keep me fed for days. Thanks!

    Reply
  21. Kristen says

    September 14, 2019 at 3:57 pm

    We are doing a pumpkin potluck for work. This looks so delicious!! Can I make this on the stove top the night before and then let it sit in the crockpot to warm up for lunch that next day? Maybe add the coconut milk that morning? I wondered if I would lose some flavor doing this

    Reply
    • Amy says

      September 14, 2019 at 5:01 pm

      Yes, you can make the day before and reheat the next day. No problem! You can still add the coconut milk earlier and then reheat.

      Reply
  22. Lindsey says

    September 17, 2019 at 6:33 pm

    Made this for dinner tonight and it is AMAZING!! I thought it was great before I added the coconut milk and nutritional yeast, but it just got even better after those. This has definitely made both my husband and me’s list for staple recipes! Also, it was so easy!

    Reply
  23. Jess says

    September 21, 2019 at 8:01 pm

    4 stars
    Such good flavor, but I should have went with my gut when reading the recipe prior to preparing…it was too spicy for most of my family, even with removing the seeds from the peppers. We did add 8 oz cream cheese, 1/3 c. sour cream, and a cup of water prior to serving to make it more palatable for the family. We had tortilla chips, shredded cheese and guacamole on top. Very good base recipe for fall chili!

    Reply
  24. Tyler says

    September 26, 2019 at 6:59 pm

    5 stars
    Added a small can of sweet corn and the little pops of sweetness took this over the top!

    Reply
  25. Shannon de Bruin says

    September 28, 2019 at 9:47 am

    Can plain Greek yogurt be used instead of the coconut milk/cream cheese? I’m not necessarily needing the recipe to be Paleo.

    Reply
    • Amy says

      September 28, 2019 at 10:32 am

      Sure can!

      Reply
  26. Suzanne says

    October 2, 2019 at 3:50 pm

    This looks so good! What a great way to put a spin on a fall favorite and add pumpkin!

    Reply
  27. Vanessa says

    October 2, 2019 at 3:51 pm

    Thanks for sharing! Does it keep long?

    Reply
  28. Lisa says

    October 5, 2019 at 11:18 am

    Can this be cooked in crock pot?

    Reply
  29. Jesse says

    October 26, 2020 at 1:10 pm

    I have a question about the Instant Pot version. It mentions sauteing the chicken and veggies prior to pressurizing, but then later mentions shredding the chicken. So does it need to be cut into chunks and sauteed or just placed in their and shredded later? I will saute the veggies either way 🙂

    Reply
    • Amy says

      October 26, 2020 at 4:01 pm

      It does not need to be cut into chunks. In fact, you can skip the sautéing of the chicken and just do the veggies. Or saute the entire breast for a few minutes. Either way is fine!

      Reply
  30. Laura Hanf says

    October 27, 2020 at 9:56 pm

    5 stars
    Perfect fall soup. Delicious.

    Reply
    • Amy says

      October 29, 2020 at 11:54 am

      So glad you loved it!

      Reply
  31. Kat says

    November 15, 2020 at 1:44 pm

    5 stars
    Loved this chili! The cilantro absolutely makes it. I accidentally forgot to add it, and my roommate and I were sitting there going “it’s good but it’s missing something…” until I remembered! Definitely a nice fall dish when you’re in the mood for something to warm you up!

    Reply

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Less than 30 minutes
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Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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