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Fall is here, which means pumpkin everything!! And while pumpkin might show up in lattes, muffins, and breads this time of year, I think it deserves a spot in savory comfort food too. This Pumpkin Chicken and Chorizo Chili is cozy, hearty, and full of smoky flavor. Made in the Instant Pot for a quick and easy dinner, or simmered low and slow on the stovetop, this chili is about to be your new favorite fall recipe.
As a nutritionist, I love using pumpkin in recipes like this. Not only does it make the chili thick and creamy, but it also adds fiber, vitamin A, and antioxidants. The flavor is subtle, but it gives this recipe a nutritional edge while keeping the comfort food vibes we all crave when the weather turns chilly. You can enjoy pumpkin in other savory dishes too, like my Creamy Pumpkin Sausage Gnocchi Bake with Cottage Cheese, which is cozy, flavorful, and perfect for fall.
Chorizo brings a bold smoky kick, while chicken keeps it lean and protein-packed. Add in chipotle peppers, jalapeños, and bell peppers, and you’ve got layers of flavor in every single bite!! This chili is hearty, satisfying, and perfect for game day, Halloween night, or simply warming up by the fire.
If you love my Instant Pot Coq Au Vin or Creamy Pumpkin Chicken Chili, you’ll be obsessed with this one too.
Why You’ll Love This Pumpkin Chicken and Chorizo Chili
- Nutrient-packed: Pumpkin adds fiber, vitamin A, and antioxidants.
- Flavorful layers: Chorizo + chicken + smoky peppers = comfort food perfection.
- Customizable: Paleo and Whole30 friendly with easy swaps.
- Make-ahead approved: Even better the next day, and freezer-friendly!
How to make Instant Pot Pumpkin Chicken and Chorizo Chili:
Instant Pot Instructions
- Select the sauté function and heat oil. Add onion and cook until softened, then stir in chorizo, breaking it up as it cooks. Add bell peppers, jalapeños, and garlic, and continue to sauté for a few minutes before canceling.
- Sprinkle in chili powder, smoked paprika, cumin, oregano, and salt. Deglaze with dark ale beer (or chicken broth for Paleo/Whole30).
- Stir in pumpkin puree, diced tomatoes, and chipotle pepper with adobo sauce. Nestle chicken breasts on top and secure the lid.
- Cook on high pressure for 20 minutes. Quick release, then let the chili sit for 10 minutes before serving.
Stovetop Instructions
- Heat oil in a large pot over medium heat. Add onion, peppers, and garlic; sauté until fragrant.
- Stir in diced chicken and chorizo, cooking until nearly done.
- Add chili powder, cumin, smoked paprika, oregano, and salt, stirring until coated. Deglaze with beer or broth.
- Mix in pumpkin puree, tomatoes, and chipotle with adobo sauce.
- Lower heat and let simmer for at least 30 minutes (up to an hour), stirring occasionally until thick and flavorful.
Serving/Storing:
This recipe makes a generous batch, so leftovers are guaranteed!! Store in the fridge for up to 1 week or freeze for up to 3 months. The flavor deepens the next day, making it a great make-ahead option for meal prep or even a chili cook-off.
Serve with fresh cilantro, avocado, or shredded cheese and sour cream (if you tolerate dairy).
Pumpkin Chicken and Chorizo Chili
Ingredients
- 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
Instructions
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)
What kind of chorizo do you use and where do you find it?
I’m obsessed with this recipe! I make it religiously every time the weather gets cold! My only gripe is that it consistently sets off the burn setting on my instapot… does this happen to anyone else? I might try sautéing in a different pan, then dumping into the insta pot, or I’ll have to do the whole thing on the stove next time. Thoughts?
My new favorite chili!! Love the spiciness, and I make even spicier with extra chipotles. Equally yummy with and without the chicken. thank you would never have thought to combine these flavors 😋
omg soooo good I need a beer. easy to make, I used thighs and hard cider as I didn’t have any beer. will make again!!!
Does the recipe call for diced canned tomatoes or crushed tomatoes? I purchased diced to make this today, but wonder if crushed are needed and if it will affect the taste.
Hi Kim, either one of fine!! I sometimes even use whole tomatoes. Hope you enjoy!
Thanks so much for the recipe and quick response! It is simmering on my stove right now, and it is amazing!!! My new go to chili recipe for sure, and I love it without beans (I’m sure my kids will appreciate that too). I ended up using chicken thighs instead, and both cans of diced tomatoes. The only thing I added to it was a few tablespoons of brown sugar…..the touch of sweetness counterbalances the spice nicely (and I’m from the Cincinnati area, we like a little sweetness to our chili). You have a new follower, can’t wait to try some more of your recipes.
How do you think it would do without the chili powder? I’m not a fan of it and usually omit it from recipes and they seem to turn out fine.
Hi Jessica, I think that would be fine. There are plenty of other spices in the chili. You should add in some more paprika to balance it out! Maybe 2 extra tsp.
Will do! Thank you.