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Pumpkin Chicken Chili recipe in a bowl with avocado and cilantro

Quick & Easy Chicken Pumpkin Chili


A hearty, filling chicken chili recipe with a twist.  Healthy and full of flavor, this recipe can be ready to serve in just over 30 minutes.  





  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 red pepper, seeds removed, deveined and chopped
  • 1 green pepper, seeds removed, deveined and chopped
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 2 teaspoon salt
  • 4 cups low-sodium chicken stock
  • 1 (14.5 ounce) can diced tomatoes with onion and garlic (I use this kind from Muir Glen) with juice
  • 3 tablespoons tomato paste
  • 1 (15 ounce) can pumpkin puree
  • 1 1/2 cups cooked kidney beans or 1 (15 ounce) can, drained and rinsed
  • 1 1/2 cups cooked pinto beans or 1 (15 ounce) can, drained and rinsed
  • 12 cups cooked cubed chicken
  • 1/4 teaspoon cayenne pepper, or to taste



  1. Heat your oil over medium low heat in a stock pot or Dutch oven.
  2. Add the onion and sauté until softened, about 5 minutes.
  3. Add the red and green bell peppers, chili powder, cumin, oregano, paprika, and salt.  Continue to sauté another 5 minutes.
  4. Stir in the chicken stock, tomatoes, tomato paste, pumpkin, and beans.  Bring to a simmer and simmer for 15 minutes.
  5. Stir in the chicken and add cayenne pepper to taste.  Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes