Pumpkin Chicken Chili

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Here is a great Pumpkin Chicken Chili recipe that isn’t too spicy but hits that perfect warming spot that we all love on cold Fall Days.  Enjoy :)

 

4.8 from 5 reviews
Pumpkin Chicken Chili
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Instructions
  1. Heat your coconut oil in a dutch oven over medium heat
  2. Saute your onions until lightly browned, then add your bell peppers, jalapenos, and garlic and saute for another 5 minutes
  3. Add in your chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes
  4. Stir in your pumpkin, cilantro, and cocoa powder and cook for an additional 5 minutes
  5. Reduce heat to low and let sit until ready to serve or serve immediately
  6. Enjoy and if there is too much, you can freeze it and eat later on in the week

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85 Comments

  1. Instead of chicken this was such a great way to use up some of my leftover turkey and the turkey broth I made after Thanksgiving.

  2. George, just made this for dinner and it’s super yummy! Such a warm, welcome change from paleo ground beef chili recipes. I also like that I didn’t have to simmer for an hour or two for it to get nice and thick. Beautiful, dark color, too. Used boneless chicken thighs, cayenne instead of jalapeños (didn’t have any), just one small can of diced tomatoes, and served with baked yams. Husband and I had at least three bowls each and have just enough leftover for breakfast or lunch. Our two-year-old enjoyed it and asked for more, too. I think next time I’ll try adding mushrooms. Thanks for such a unique, awesome Fall chili!

  3. I was dubious about the pumpkin but this tasted great and even some of my pickier eaters liked it. Will be making it again for our Halloween feast. Thank you!

  4. I was looking for the perfect fall pumpkin dish and I found it! I made this recipe (using your awesome app :)) this weekend in my crockpot. My whole apartment smelled amazing all day!! Even though I didn’t want to share, I brought some to to my mom and sister (who do not eat paleo), and they absolutely loved it!!! Thank you George for doing what you do!!

  5. This looks great! Is this using raw chicken or already-cooked? (I was also thinking this would be good with turkey leftovers after Thanksgiving!)

  6. Delicious. I made this yesterday for dinner (with a few tweaks to accommodate what was in my pantry). I cut it in half because I figured that since I’m only feeding myself 5 servings would be enough. That was very wrong and I am seriously regretting that decision because I want to eat this chili all the time. ALL the time.
    My weekend plan is to make a huge batch to freeze — this is going to be my new go-to comfort meal.

  7. Oh this sounds good! But I can’t have tomatoes, gives me migraines. I will try tweaking it with extra pumpkin only and rev up the spices. I’ve been trying to think of something to sub in for tomatoes or tomatoe paste in recipes, and pumpkin just might work?

  8. I absolutely love the combination of flavors you have combined for this dish. The spices, cilantro, pumpkin combined with all the veggies, including one of my favs-the jalepeno make for such an interesting and unique taste sensation.

    Thank you for creating and sharing this dish. It will be my lunch every day this week!

  9. In my crockpot right now. No time to go to the store and had no jalapenos on hand so I chopped up a nice fat chipotle and threw that in. I hope the flavors don’t clash too much. We’ll see in about 6 hours. Thanks for the recipe.

  10. Just made this for dinner with ground turkey. It is amazing! Can’t wait to share this with everyone I know. Thanks for the recipe!

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