Pumpkin Chicken Chili

CavemanFeastBanner

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

   ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

86 Comments

  1. Made this last night, so good! I even missed a few spices because I was trying to keep cost low. Freaking yummy man. Perfect chili to make during pumpkin season.

  2. 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.

  3. 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!

  4. 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!

  5. 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!!

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

  7. 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.

  8. 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?

  9. 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!

  10. 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.

  11. 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!

  12. Hubs made this Tuesday. Had leftovers for breakfast yesterday. And lunch. And dinner. And breakfast again today. And will have more for lunch. This is AMAZING delicious.

    I would like to try it with beef next time – your Caveman peeps here are saying it is great.

    Thanks for another amazing recipe, George!!!

  13. I finally bought your cookbook (a couple days before the sale!), because this recipe looked so yummy. It is almost identical to a favorite recipe I used to make when vegetarian several decades ago. That recipe used beans for protein, so I swapped what I had in the fridge today: grass fed ground beef. Added whole mustard seeds in with the onions. Just had a big bowl and… swoon! Fabulous!

    George, you and your website have won a place in my heart!

  14. My 4 year old just said “I love this already” – she was also pleased to have the cinnamon stick turn up in her bowl!

  15. OMG. I’m obsessed. Just made this. Threw everything in a crock pot minus coriander and wine bc I had none, I know BLASPHEMOUS, and the chicken I used was frozen breasts with rib meat.

    After likeee 7 hrs the chicken all pulled apart and it was so perfect.

    #paleonewbie

  16. Just did a Google search for Pumpkin Chicken Chili and your recipe was the first one listed! Should have known to search my favorite caveman’s site first!! It’s going into my crockpot today.

  17. Two questions:
    1. Should the chicken be pre-cooked?
    2. If I do this in the crock pot can everything go in at the same time at the beginning? And about how long would you suggest to cook in the crock pot?

    Excited to try this over the weekend…thanks!

  18. AMAZING! MAKE THIS CHILI! Do it. Do it now!
    My husband made this for the family today.
    1. It made a VAT of chili – we’ll be eating like kings and queens for days!
    2. The texture and thickness after adding the pumpkin is out of this world!
    3. The flavors meld in a way that I am unable to describe here. Perfection.

    CCm, I have read and enjoyed some of your blogs but after tasting this recipe and RE-browsing your recipes/website I will definitely be trying out some more of your recipes – keep up the great work!

    Cheers,
    Mary

  19. This is the most ridiculously delicious recipe I have ever made. I can’t tell you how many people I have directed to this site for this recipe. I just took some out of the freezer and am enjoying it yet again! I will be making it for years and years to come! Paleo yum.

  20. I made this for a potluck recently and it was quite a hit. Some thought it reminded them more of a curry. I subsituted Chinese 5 spice for Pumpkin pie spice. It will become a repeat in my menu plans.

  21. So, I gave some of my pumpkin chili to my non-paleo mom…she and her boyfriend LOVED it! They even *demanded* the recipe! :-D
    How awesome is that?

  22. Thank you so much Chrissy, DO IT MAKE BOTH :). And thank you about the picture, my friend Meg is good at making people look good

  23. I LOVE pumpkin and chili, especially together- I can't wait to try this! Gah, George- too many recipes to make! I already promised myself I'd make the Bacon Beef Butternut Squash first, lol…but hey, I can make this in the Crock Pot, so why not make both at the same time?! *evil laugh* Btw, your "Abuot the Author" pic on Paleo Pumpkin Thanksgiving is so classy! ;)

  24. I tried just adding the pumpkin puree to my chili I made yesterday and it was great ! Gives it a sweet flavor and the meat gives it some salt ! Great combo. Also gives me more for the week ! WOOHOO

  25. how about substituting a nice dry red wine for the white when you make it with beef? Maybe a cab or a nice chianti. I'm going to try it!

  26. Hey George,
    Here's my update: I made this chili yesterday in my Crock Pot. I used grass-fed beef cut into stew-sized chunks for the meat instead of the chicken. Oh, and I omitted the white wine because it doesn't really go with red meat. ;) I put it all into the Crock Pot for 10 hours on low, and now I have an AMAZING bunch of lunches for the week! :D
    Yum–this is such a delicious (and quite satisfying!) fall recipe–THANK YOU! :)

  27. I made a riff on this and it was awesome. Used ground turkey and some different spices (added some curry powder, did my own pumpkin pie spice mix) but kept the warming feel and it was great. Pepitas on top added some great crunch.

  28. Wow–sounds amazing! Though I'm a bit poultry'd-out after whittling down the turkey leftovers from Canadian Thanksgiving. Would this work just as well with a stewing cut of beef, do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this Recipe: