During the fall, you can never have enough pureed pumpkin in your life!! Especially when it’s a subtle taste in a big bowl of comforting chili complete with the right amount of spice, 3 different peppers, and two different types of protein. This Pumpkin Chicken and Chorizo Chili is sure to be the hit of the party! Made in the Instant Pot, but can also be made on the stovetop!
In case it’s not apparent yet, I absolutely adore chili. It’s warm and comforting, and I am constantly uncovering several layers of flavor with each bite. I love that it makes an all in one meal and is so satisfying on a cold evening.
While some people look at Halloween as a holiday loaded with candy bars, I look at it as another reason to enjoy a big bowl of chili! And as we have become new to the camping scene lately, I look forward to my weekends of campfires outside and hot bowls of chili.
Even though I adore my Creamy Pumpkin Chicken Chili, I still wanted another pumpkin variation that included some meat. And in this case, I chose chorizo sausage! I love the additional flavor kick it adds; it pairs surprisingly well with chicken!! The pumpkin taste is subtle, and gives this chili a big nutritional boost.
I’ve also added in some smoky chipotle peppers with adobo sauce, bell peppers, and jalapeño for an extra burst of smoky and flavor. It has a little kick, but the spice can be easily tamed down.
This chili is Paleo friendly, no beans here. My bean hating husband jokes all the time that “real” chili does not have beans. I have several different types of chili I make, but almost all of them are “bean-less”. If this is your forte, you’ll love my chili! If not, you can easily add beans to this. So let’s get started!
How to make Instant Pot Pumpkin Chicken and Chorizo Chili:
Gather up these ingredients:
- cooking oil (I use avocado)
- yellow onion
- green and yellow bell peppers
- chorizo sausage
- chicken breast
- chili powder
- smoked paprika
- sea salt
- canned pumpkin
- chipotle peppers in adobo sauce
- canned tomatoes
- dark ale beer (optional)
Start by selecting the saute function on the Instant Pot. Add oil to the pot, and saute the onion for a few minutes. Now add in the chorizo and cook until almost cooked through (another 3-4 minutes), breaking up with a wooden spoon along the way. Now toss in the garlic, bell peppers, and jalapeños.
Cook for another 2-3 minutes, then select cancel. Top the mixture with the spices, then add the beer to de-glaze the pot if needed (can also use chicken broth). Now stir in the pumpkin, tomatoes, and chipotle pepper with adobo sauce. Nestle the chicken breast on top and secure the instant pot with a lid.
Select pressure, and cook on high pressure for 20 minutes. Use a quick release Once the steam is completely released, remove the lid and select cancel. Let sit for about 10 minutes before serving in a big bowl!
A few things about this recipe: it makes a TON. To feed my family of 4, we definitely had leftovers for at least 1 night. The husband was thrilled that he even was able to take it for lunch an extra 2 days. This chili tastes even better the next day. If you want to do well at your chili cook-off, make this the night before!
Store in the fridge for up to 1 week, you can also freeze for up to 3 months.
Serve with chopped fresh cilantro, avocado slices, and cheese or sour cream if you tolerate dairy.
You can omit the beer for a Paleo/Whole30 option, or use a GF beer for a gluten-free option. In place of the beer, you can use chicken broth.
Pumpkin Chicken and Chorizo Chili
- 2 tbsp olive oil
- 1 medium sized yellow onions chopped
- 1 lb chorizo sausage
- 2 bell peppers green and yellow (or red)
- 2 jalapeños de-seeded and chopped
- 2 crushed garlic cloves
- 1.5 lb chicken breasts
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp sea salt salt
- 1 cup dark ale beer*
- 1 14 oz can pumpkin puree
- 1 chipotle pepper in adobo sauce** diced
- 1 tbsp adobo sauce
- 1 28 oz canned tomatoes
For the Instant Pot:
Select the saute function on the Instant Pot. Once hot, coat the pot with oil. Add the onion and saute for 2-3 minutes. Now add in the chorizo and cook almost all the way through (about 4 minutes). Now toss in the jalapenos and bell peppers, cook another 2 minutes, then select cancel.
Mix the spices and salt in a small bowl, now add them to the chorizo/veggie mix. Stir to coat, then pour in the beer to deglaze the pot. Add the pumpkin, chipotle pepper and adobo, then the tomatoes. Nestle the chicken on top and secure the lid.
Cook on high pressure for 20 minutes. Use a quick release. Once steam is released, remove the lid and select cancel. Let the chili sit for about 10 minutes before serving.
For the Stovetop:
- On the stovetop, heat up a large pot to medium high heat, add oil, garlic, onion, and peppers. Saute vegetables until fragrant, about 5 minutes.
- While vegetables are cooking, cut the chicken breast into small chunks, about 1 1inch. Add chicken, and chorizo, lower heat to medium. If using chorizo in casing, after a few minutes, begin to break apart the sausage. Cook meat and vegetables for another 10-12 minutes, or until meat is almost cooked through.
Mix together spices in a small bowl: chili powder, cumin, paprika, oregano, and salt. Add spices to meat and vegetables. Coat the meat and vegetables evenly. Add in the beer or chicken broth.
Add tomatoes, chipotle peppers and adobo sauce, and pumpkin puree. Continue to stir and mix.
- Lower heat to a simmer, and let cook for at least 30 minutes, up to an hour, stirring occasionally.
Serve hot, add cilantro and avocado to garnish (optional)
*If you follow a Gluten-Free or Paleo diet, use chicken broth in place of beer (not necessary for the stovetop instructions).
**If unable to find Whole30 compliant chipotle peppers, you can omit and use 2 tsp of chipotle pepper spice.