This pumpkin chili is the ultimate dinner recipe for a cozy fall evening with its warm spice and luscious pumpkin puree.

This crockpot pumpkin chili recipe is simply delish! I was finishing up decorating the house for fall and naturally, began craving pumpkin ANYTHING for dinner. So, this pumpkin chili was born. It has my favorite combination of delicious autumn spices, chili powder, nutty white beans, juicy chicken breast and more. It’s the perfect recipe to warm you from head to toe on a crisp fall day. So come with me and I’ll show you what’s in it, how to make it and more!

Why You’ll Love this Pumpkin Chili

• The combination of spices with a touch of sweetness is heavenly.
• You’ll love how the pumpkin adds richness and flavor to the chili.
• It’s very easy to make.
• This chili is a winning combination of healthy and delicious.

What’s in the Crockpot Chili

Pumpkin Puree – I use canned 100% pumpkin puree. Make sure you do NOT get pumpkin pie filling by mistake!

Chicken – You’ll need about one and a half pounds of raw chicken breast. You’ll shred it once the chicken is fully cooked.

Speed it up: Sometimes I’ll use pre-cooked, shredded rotisserie chicken and add it to the chili 20 minutes before serving to warm it (or 30 minutes before if I’m cooking it on low). The chili also cooks faster when you make it this way.

Chicken Broth – For nice added flavor.

White Beans – I use canned Great Northern Beans, drained, and lightly rinsed.

Onion – You’ll want to dice the onion. I used white onion, but a yellow onion will work too!

Garlic – Just a couple cloves of fresh minced garlic should do the trick.

Speed it up: If you’re in a hurry or don’t have fresh garlic on hand, jarred minced garlic is an option. Two teaspoons equal about two cloves of garlic.

Autumn Spices – I use my favorite fall spice combo of cinnamon, ginger, nutmeg, and cloves.

Change it up: Two teaspoons of pumpkin pie spice may be used in place of the fall spice combo listed above if that’s what you have on hand.

Other Spices – Classic chili ingredients cumin and chili powder add great flavor. I added a little salt and pepper too, of course.

Brown Sugar – This adds subtle sweetness to the chili.

Apple Cider Vinegar – For a little extra flavor and zip.

Sour Cream – This is optional, but this chili is very tasty with a little sour cream on top. I used a plant based sour cream since I have to be a little careful with dairy.

How to Make this Pumpkin Chili

I love how simple this recipe is. The first thing I do is add all the ingredients to the crockpot and mix the ingredients together until well combined. I prefer a wooden spoon as it’s gentle on the crockpot bowl/insert.

Then, I make sure the chicken breast is completely covered by the chili mixture.

Next, I cook it on high for 3-4 hours (you can also cook on low for 6-7 hours), depending on the thickness of my chicken breasts. I like to check the temperature of the chicken as I approach the three-hour mark to ensure I’m cooking it to the right temperature (165 degrees is safety standard for chicken).

When the chicken is done, I remove it from the crockpot and shred the meat using two forks to pull it apart. I then add it back to the pumpkin chili.

*** If you are using precooked and shredded chicken, then add the chicken 20-30 minutes before you are ready to serve it. This is just long enough to warm it, but not cook it any further. The chili will finish cooking in 2-3 hours on high or 5-6 hours on low without the chicken breast. Just make sure the onions are cooked through.

When the chili is ready to go, I top it with a little sour cream, serve it and dig in!

What to Serve with this Crockpot Chili Recipe

Cornbread – A classic side dish with a tasty chili, cornbread is my favorite choice alongside this meal. Don’t forget the butter and honey!

Baguette – If cornbread isn’t your fav, try a baguette or your favorite bread. Schar brand makes a great gluten free baguette.

Side Salad – A small side salad is a nice accompaniment to this pumpkin chili. Stay tuned for my fall salad recipe coming soon to the blog! It’s the perfect combination with this pumpkin chili.

Sparkling or Hard Cider – Round out this delightful autumn spread with a sparkling or hard cider. Yum!

Ginger Ale – Ginger ale also pairs well with this pumpkin chili.

Prepping, Making Ahead and Storing Leftover Crockpot Pumpkin Chili

Making Ahead

You can absolutely make this chili ahead of time, just make sure to consume it within 3-4 days. If you used pre-cooked chicken, consume withing 3-4 days of when the chicken was prepared.

Storing Leftovers

This chili is quite tasty leftover! Again, make sure to finish it off within 3-4 days of when the chicken was made.

Reheating Leftovers

Leftover pumpkin chili can be reheated in the microwave or on the stove top. If you decide to use the microwave, stir it halfway through reheating. If you use the stove top, warm it on medium low to medium, stirring occasionally until it’s warmed. Avoid overheating leftovers so the chicken does not become overdone.

Thank you for checking out my pumpkin chili recipe! Let me know what you think and what you decided to serve with it in the comments below!

Click Below to Enjoy More Seasonal Fun!

Comments