By Amy Rains
⎯ Last updated September 9, 2021
5 from 56 votes
Paleo
Whole30
Gluten Free
Kid-Friendly
Less than 30 minutes
Instant Pot
Paleo
Whole30
Gluten Free
Kid-Friendly
Less than 30 minutes
Instant Pot
Jump to Recipe Print Recipe
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.
It’s that time of year where I look for any possible way to eat more pumpkin recipes! As a nutritionist, I even love to use pumpkin in savory recipes. It adds such an element of richness, but also packs in antioxidants like Vitamin A and C, but also a good amount of fiber and magnesium.
Are you on board the savory pumpkin recipes? This Creamy Pumpkin Chicken Chili was created 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, it frequently makes appearances at a chili cookoff (has taken home a first place prize), and many of my friends love making this during our fall gatherings. It’s creamy, decadent, cozy, and so comforting on a chilly fall evening!
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.
Serving and Storing:
Serve with all of your favorite toppings!! Avocado, tomatoes, cilantro, and more! If you’re looking for the perfect fall meal, this chili would be amazing paired with my Apple Slaw Recipe or Fall Harvest Salad with Pumpkin Vinaigrette!
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
Creamy Pumpkin Chicken Chili makes a cozy and delicious fall themed dinner! Less than 30 minutes and one pot is all you need. You can also make this in the the Instant Pot for ultimate, hands off ease.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Amy Rains
4.95 from 56 votes
Ingredients
- 2tbspavocado oil or olive oil
- 1.5lbschicken breastor 3 cups cooked shredded chicken
- 1med onion chopped
- 2jalapeño peppers choppedremove seeds to make it less spicy
- 2poblano peppers chopped
- 2tablespoonsof chili powder
- 2tspcumin
- 1/2teaspooncayenne pepper
- 1tspsea salt
- 1 15ozof diced tomatoesor 4 medium tomatoes chopped
- 1 15ozcan of pumpkin purée
- 2small cans of diced green chili peppers
- 1cupof chicken or vegetable broth
- 1cup
full fat coconut milk or 1 8 oz package of cream cheese*
optional but makes for a thicker and creamier chili - Chopped cilantroshredded cheddar or Monterey Jack for garnish
Instructions
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).
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.
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.
Reduce heat to low, and add coconut milk or cream cheese. Continue to stir until milk or cheese is well incorporated and creamy.
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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Terry saysDo you know the macros/nutrician content for tbis?
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- Diana says
where can I find the nutritional facts?Reply
- amy@wholesomelicious.com says
You can enter them in to Myfitness pal, or there are other tools online too! I don’t post nutrition facts for my recipes.
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- Sally says
Do you mind sharing the original recipe that has the cream cheese? Sounds delicious!!!
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- amy@wholesomelicious.com says
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).
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- Natalie says
Would ground beef be good in this recipe?
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- amy@wholesomelicious.com says
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.
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- Aspen says
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!
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- amy@wholesomelicious.com says
So glad to hear!!!Reply
- Francesca Montialbano says
can this be done in a crock-ppt if you throw all ingredients iN?
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- amy@wholesomelicious.com says
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!
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- Ida says
Is there garlic in this recipe. Did not see it in the ingredients list. And is this recipe very spicy?
Thanks
IdaReply
- Amy says
No garlic and not spicy!
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- Lizzie says
This looks awesome! Do you think it would freeze well?
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- amy@wholesomelicious.com says
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.
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- Lizzie says
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!
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- Wendy K Heath says
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
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!
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- Valerie says
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
- LCBD says
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
- Camille says
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
- Joni Kluth says
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
- Robyn Birkenfeld says
You mentioned using nutritional yeast, but I don’t see it in the list of ingredients.
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- Amy says
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
- Katelyn says
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
- tobi says
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!!
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- tobi says
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
- Bethany says
We like to eat regular chili over baked potatoes. Would this pumpkin chili (whole30 version) work over baked potatoes too? Or maybe sweet potatoes?
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- Amy says
Sure! It would be delicious!
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- Nicola Brannan says
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!!
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- Dee says
I made this with both the full fat coconut milk and the cream cheese. It was delicious!!!!Reply
- Meem says
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!
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- Kristen says
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
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- Amy says
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.
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- Lindsey says
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!
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- Jess says
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
- Tyler says
Added a small can of sweet corn and the little pops of sweetness took this over the top!Reply
- Shannon de Bruin says
Can plain Greek yogurt be used instead of the coconut milk/cream cheese? I’m not necessarily needing the recipe to be Paleo.
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- Amy says
Sure can!
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- Suzanne says
This looks so good! What a great way to put a spin on a fall favorite and add pumpkin!
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- Vanessa says
Thanks for sharing! Does it keep long?
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- Lisa says
Can this be cooked in crock pot?
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- Jesse says
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 🙂
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- Amy says
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!
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- Laura Hanf says
Perfect fall soup. Delicious.Reply
- Amy says
So glad you loved it!
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- Kat says
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
- Amy says
I agree, definitely need cilantro! Glad you love it!Reply
- Rachel says
WOW WOW WOW. My new go-to recipe! I usually have some variation of these ingredients in my pantry so I make this at least once every other week. We’ve tried chicken and ground turkey (both delicious) as well as coconut milk and cream cheese (still delicious). I LOVE this recipe and it will be a new staple in our kitchen!Reply
- Amy says
Wooohooo!! Happy to hear, Rachel!Reply
- Kendra says
Best Chile I have ever had! Hands down. I was skeptical at first from the ingredients but it turned out spectacular. I used the coconut milk recipe.Reply
- Carol A Neiberger says
Such a big hit the last time I made this for a church gathering, I was asked to make a double batch this time! So I’m doing a dairy free and a dairy so there’s an option.Reply
- Liz says
Amazing! I use Costco rotisserie chicken and add in great northern beans. So good!!Reply
- Lindsey says
This recipe is awesome!! The 5 star rating is well warranted. After reading many of the past reviews, I adjusted the heat level as well, and omitted the cayenne & jalapeños, and reduced the chili powder to 1 3/4 T. It was perfectly balanced! My husband and I could not stop saying how delicious it was the entire meal. My 2 year old daughter even really liked it. I gave my mom a serving when she stopped by, (she can be a little picky) – but couldn’t stop raving about it and wanted the recipe! Trust all the reviews – this chili is fabulous! I will use rotisserie or shredded chicken next time, as opposed to the cut up chicken breast, for a smoother texture. I also ended up using 8 oz cream cheese, plus 1 cup of coconut milk. Amazing!
One question – have you frozen this recipe with success?Reply
- Amy Rains says
Thank you for your review!
Reply
- Nicole says
Fantastic with a can of cannellini beans!Reply
- Sarah Casper says
I just made this recipe in my crock pot. Cooked it on low for 5 hours and shredded the chicken. I omitted the jalapeño and poblanos, cause my kids don’t do spicy stuff. I added some bell peppers instead. I used a can of coconut milk then at the end stirred in a few tablespoons of cream cheese.
We all liked it! Super yummy and easy. Mine was delicious with hot sauce.Reply
- Gina DeMarco says
My daughter found this recipe (and loves it) and shared it with me. I’m eating it as I write this.
This is absolutely delicious!! I did change a thing or two. The stores near me didn’t have the jalapeños and poblano peppers, so I just left them out.
I only used 1 can of the diced green chillies, as my husband and I can’t tolerate very spicy food. This is absolutely delicious!! I also want to thank you for the substitution of coconut milk for the cream cheese, as I do not like cream cheese.
Thank you!!Reply
- Judy says
This looks delicious!Reply
- Hannah says
Do you think I could use a crockpot on this recipe? I’ve made it several times and love it! So good and would love to make it even easier with the crockpot if I can!Reply
- Amy Rains says
I have only made on stovetop and then transferred to the crockpot.
Reply
- Anne Welsh says
I was honestly afraid that this might be too hot for me. I used light cream cheese instead of the coconut milk. It is wonderful! Just enough heat to flavor. Thanks so much for a new favorite!Reply
- Anne Welsh says
Is it possible to get the nutrition information for this recipe?
Reply
- Kimmy says
Absolutely delicious! Our whole family and friends loved it! Great gameday recipe!Reply
- Amy Rains says
Love hearing that, thanks for sharing!
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