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Prepared pumpkin chili in white bowl topped with sour cream, surrounded by fall leaves and pumpkins.

Ultimate Pumpkin Chili with Chicken and Autumn Spice

This pumpkin chili is the ultimate dinner recipe for a cozy fall evening with its warm spice and luscious pumpkin puree.
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Prep Time 15 minutes
Cook Time 4 hours
Course Dinner, Lunch
Servings 6

Equipment

  • Crockpot/Slowcooker

Ingredients
  

  • 1 ½ Lbs Chicken Breast *** About 2 cups if using precooked chicken
  • 1 ½ Cups Chicken Broth *** Gluten free
  • 1 - 15 oz Can of Pumpkin Puree
  • 2 - 15 oz Cans of Great Northern Beans **** Drained and lightly rinsed
  • 1 Cup Onion, diced *** About 1/2 of 1 medium to large oinion
  • 2 Cloves Garlic
  • 1 tsp Cinnamon
  • ½ tsp Ginger
  • ¼ tsp Nutmeg
  • ¼ tsp Cloves
  • 1 tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Salt
  • ½ tsp Cracked Black Pepper
  • 2 Tbsp Brown Sugar
  • Sour Cream to taste (optional) *** Use non-dairy sour cream for dairy free

Instructions
 

  • Add all ingredients to the crock pot.
  • Mix ingredients together with a wooden (or preferred) spoon until ingredients are well combined.
  • Ensure the chicken is completely submerged and covered by the chili mixture.
  • Cook on low for 6-7 hours or high 3-4 hours until the chicken is done. *** If you are using precooked chicken breast, cook on low for 5-6 hours or high for 2-3 hours until onions are softened. Add the chicken 20-30 minutes before you are ready to serve it.
  • Remove the chicken and shred it using two forks to pull it apart.
  • Add the shredded chicken back to the chili.
  • Top with sour cream (optional), serve, and enjoy!
Keyword Chicken Chili, Fall, fall recipe, Pumpkin, Pumpkin Chili, Pumpkin Dinner, Pumpkin Lunch, Pumpkin Recipe, Pumpkin Soup