Everyone’s raging about the Instant Pot and meanwhile I’m over here still obsessing over my slow cooker like an old school Martha Stewart. Guys, I really need to get with it.
Good news is that I’m about to drop it like it’s hot because I just ordered an Instant Pot during Cyber Monday. To be completely honest, I also got approximately 63 other things (mostly for myself and our home) and realized that I most likely just got sucked into buying things just because there was a sale. YOLO
*sips another glass of wine while shopping on the Nordstrom app*
Before we get into the recipe, I want to know how FREAKING thankful I am for all of you. I kept thinking about it over Thanksgiving and just want to say thanks for making my recipes and being such an awesome, supporting and encouraging community.
You never cease to make my days brighter. So again, thanks for being here!
Okay, okay! Enough with the sappy stuff, we’re on a chili mission, people.
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Ingredients in pumpkin chicken chili
This pumpkin chicken chili is CRAZY GOOD and full of nourishing ingredients. You wouldn’t think that adding pumpkin puree to chili would work well, but I’ve found that it adds a unique creaminess and sweetness that offsets the spicy chili flavors perfectly. Here’s what you’ll need to make it:
- Olive oil: to cook down your veggies a bit before adding everything to the slow cooker.
- Garlic: for that amazing boost of flavor.
- Veggies: we’re adding red bell pepper, a white onion and a jalapeño for a little kick of heat.
- Crushed tomatoes: the base of the chili is made with crushed tomatoes. I recommend picking one without salt added so that you can adjust the salt to your liking.
- Pumpkin puree: for that incredible creaminess and subtle sweetness. Feel free to use canned pumpkin puree or make your own with this tutorial.
- Black beans: a delicious boost of protein and fiber from black beans. The black beans also give the chili depth and earthiness.
- Quinoa: I love how hearty quinoa makes this pumpkin chicken chili. It helps thicken it just enough.
- Herbs & spices: we’re using chili powder, cumin, dried oregano, cayenne pepper and salt for incredible flavor.
- Boneless skinless chicken thighs: I love using chicken thighs because they stay juicy and tender, but you can use chicken breasts if you’d like.
All I know is that it’s worth making and enjoying with a side of pumpkin cornbread muffins.
How to make pumpkin chicken chili on the stovetop
If you don’t have a slow cooker, don’t worry! You can easily make this healthy pumpkin chicken chili right on the stovetop.
- Place olive oil in a large pot over medium high heat. Once oil is hot, add in garlic, onion, jalapeno and red bell pepper; stir and saute for 2 minutes or until onions begin to soften.
- Add the remaining ingredients to your pot: crushed tomatoes, water (or broth), pumpkin puree, black beans, quinoa, salt, chili powder, cumin, oregano and cayenne pepper. Stir until well combined, then add chicken. Cover and cook on medium low heat for 20-30 minutes until your chicken is cooked through.
- Once done cooking, remove chicken with a slotted spoon and shred with two forks, then transfer shredded chicken back to slow cooker. Taste and adjust seasonings as necessary.
- Distribute into bowls (or do a meal prep) and top with fixin’s such as cilantro, greek yogurt and cheddar cheese. (It’s really, really good with a sharp or white cheddar!). Makes 6 servings. Double the recipe for a crowd!
How to store and reheat pumpkin chicken chili
- In the refrigerator: this healthy slow cooker pumpkin chicken chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- In the freezer: can you freeze pumpkin chicken chili? YES! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
What to serve with slow cooker pumpkin chicken chili
After the whole Thanksgiving shebang was over, I made a big batch of chili and cornbread, followed by my chocolate snickerdoodles for Tony’s family. Here are some great recipes to serve it with:
- Gluten Free Cornbread Muffins
- The Best Garlic Bread You’ll Ever Eat
- Winter Butternut Squash Brussels Sprouts Caesar Salad
I always loved to make chili, because not only is it easy to throw together, but it also fills your home with coziness that warms you from the inside out. Often I call it ‘therapeutic chili’ because let’s face it: everything’s better on a snowy night in with a binge-worthy show on Netflix and a warm bowl of your favorite chili in your hands. I know you agree.
More pumpkin recipes you’ll love
Vegetarian Spinach Pumpkin Lasagna
Slow Cooker Pumpkin Peanut Butter Chicken Soup
Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Enjoy a big nutritious bowl of this slow cooker quinoa pumpkin chicken chili for me. If you make this recipe, let me know by leaving a comment below and rating the recipe! You can also follow me on Instagram and tag #ambitiouskitchen so I can see what you’ve made. ❤️ xo!
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Delicious slow cooker pumpkin chicken chili with black beans and quinoa! This protein packed, creamy pumpkin chicken chili recipe is perfectly spiced and wonderful paired with a side of cornbread.
Ingredients
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 white onion, roughly chopped
- 1 red bell pepper, julienned
- 1 jalapeño, seeded and diced
- 1 (28 ounce) can crushed tomatoes
- 1 1/2 cups water (or low sodium chicken broth)
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup uncooked quinoa
- 3/4 teaspoon salt, plus more to taste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 pound boneless skinless chicken thighs (can also use chicken breast)
Instructions
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Place olive oil in a large pot over medium high heat. Once oil is hot, add in garlic, onion, jalapeno and red bell pepper; stir and saute for 2 minutes or until onions begin to soften, then transfer to a slow cooker.
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Add the remaining ingredients to the slow cooker: crushed tomatoes, water (or broth), pumpkin puree, black beans, quinoa salt, chili powder, cumin, oregano and cayenne pepper. Stir until well combined, then add chicken. Cover and cook for 6-7 hours on low or 3-4 hours on high.
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Once done cooking, remove chicken with a slotted spoon and shred with two forks, then transfer shredded chicken back to slow cooker. Taste and adjust seasonings as necessary.
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Distribute into bowls (or do a meal prep) and top with fixin's such as cilantro, greek yogurt and cheddar cheese. (It's really, really good with a sharp or white cheddar!). Makes 6 servings. Double the recipe for a crowd!
Recipe Notes
To freeze: follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
105 comments
Sounds delicious! Question: do you cut up the chicken prior to cooking, or after it’s cooked? Thanks–
I removed it from the slow cooker once it was done cooking, shredded it, and then added it back in to mix with everything!
OMG can’t wait to make this, I love your other pumpkin chili recipe with gr. turkey!
You will love this one! Enjoy 🙂
OMG can’t wait to make this, I love your other pumpkin chili recipe with gr. turkey!
I don’t have a slow cooker and I am a vegetarian. Can I use a regular pot instead??
Yes! Feel free to leave the chicken out and/or add more black beans if you’d like, increase the water to 2 cups, and then you can cook this on the stove for about 30 minutes.
Looks amazing! One question… Does this serve four or six? It’s says that the serving size is 1/6th of the recipe, but it also says that it is four servings. I am just trying to figure out if I need to double it. Thank you!
Hi Kerry! The chili serves 6 – thank you for the catch, I’ll edit the notes now 🙂
This looks great! Any way to substitute the chicken with lentils for a vegetarian family? If so, what kind and how much would you recommend? Or would you just leave it as it, without the meat?
You can definitely do either! The chili will still have lots of protein without the meat, or you could add more black beans or lentils. I would recommend maybe a cup or so 🙂 but this is customizable! I would also increase the water to 2 cups.
I made this tonight with a cup of red lentils and extra liquid as you suggested – it’s awesome!
So great to hear!!
We made it without chicken; we added corn and it was delicious! I am making it again tomorrow and might also add diced zucchini.
Perfect! So glad you enjoyed!
Do you think it would work to sub more beans for the chicken? I like to add white and red with the black beans in my chilli sometimes….
You bet!
Do you think it would work to sub more beans for the chicken? I like to add white and red with the black beans in my chilli sometimes….
You bet!
SOOO good, Monique! Another great recipe from you! My 4-year old son is very picky about onions, red bell peppers, jalepeno, and cayenne pepper, so to appease him I left those ingredients out. But even without those ingredients this was still so good! I’m absolutely sure that the original recipe would have been even better!! I will make this again.
So glad you and your son enjoyed, Sharice! The great thing about chili is that it’s easily customizable 🙂
I am allll about the slow cooker these days! And pumpkin, of course. 😉
Adding this to my menu for next week!
Enjoy!!
This was so delicious! We enjoyed it tonight.
So great to hear!
This was so delicious! We enjoyed it tonight.
So great to hear!
May I omit the quinoa? Only because I don’t have that on hand.
You bet! I would just reduce the liquid a bit.
May I omit the quinoa? Only because I don’t have that on hand.
You bet! I would just reduce the liquid a bit.
I made this for dinner last night and it was amazing (first chili of the season, yay)!! Used my Instant Pot to saute the veggies first, then added everything else in and set to manual high pressure for 15 minutes. I let the pressure release naturally, opened it up and shredded the chicken. Flavors were on point & it was the perfect cozy meal for Sunday night.
Delicious! Such a great Sunday night dinner (especially in the fall!)
I tried using the instant pot too but go the burn notice. Did you add extra liquid? Thanks
I made this in my instant pot and also got the burn notice, first time!! I opened it up, stirred everything around, and added ~3/4 cup of water, stirring again afterwards. I turned it back on for 10 minutes on high with a 10 minute natural release and it worked like a charm. I’m only giving 4 stars because I was expecting a bit more oomph and my household wasn’t crazy about it. Next time I will definitely add more salt, another jalapeno, and perhaps some corn or other fall veggies! Other than that, it was a super easy week night dinner, the cheddar cheese topper was a great suggestion, and I will count it as another win for Monique and the AK team!
Thanks so much for the feedback! Glad it turned out great in the Instant Pot. And those additions sound fabulous!
Hi Monique – how much is one serving in terms of cups? I want to make sure this fits in my 2Q crockpot. Thanks!
Hi Ashley! I believe it’s about 1.5-2 cups.
Monique, I’m so excited to try this! Can I make it with chicken, without a slow cooker?
Hi Kate! You bet – just use a large pot and simmer the ingredients on the stove for bout 30 minutes (covered) until the chicken is done. Then take the chicken out, shred it, add it back to the pot and enjoy!
Monique, I’m so excited to try this! Can I make it with chicken, without a slow cooker?
Hi Kate! You bet – just use a large pot and simmer the ingredients on the stove for bout 30 minutes (covered) until the chicken is done. Then take the chicken out, shred it, add it back to the pot and enjoy!
Can you recommend a substitute for quinoa?
You could try using rice if you’d like, or leave the quinoa out (and reducing the liquid a bit!)
Can you recommend a substitute for quinoa?
You could try using rice if you’d like, or leave the quinoa out (and reducing the liquid a bit!)
Great recipe, making it tonight for the second time.
Everyone loves it.
I also use as a dip withTortillas chips .
So happy to hear that! And a chip dip sounds delicious with this one.
Husband said it was the best chili he has ever had! Definitely a keeper. I made it on the stove top and it turned out great!
Amazing! So happy to hear that. Perfect for a weeknight dinner!
Super easy clean-up. Quick prep. Adding this one to my regular rotation!
Yes and yes – glad you like it James!
Easiest chili to make and tastes amazing! Made it for our dinners the next couple nights!
Amazing!! So glad you guys enjoyed 🙂
I made this in my instant pot and it was really good. Decided to add smoked Tabasco to leftovers and WOW. Took it up another level that was awesome. Thank you for the recipe.
Perfect! And YUM love that kick of heat.
Dawn, how long did you cook in your instapot??? Can’t wait to try it out this weekend 🙂
I made this in my instant pot and it was really good. Decided to add smoked Tabasco to leftovers and WOW. Took it up another level that was awesome. Thank you for the recipe.
Perfect! And YUM love that kick of heat.
Dawn, how long did you cook in your instapot??? Can’t wait to try it out this weekend 🙂
Can I remove the chicken and go through the same process in this recipe?
Yes! Add another can of beans in if you’d like for a little more protein!
I’m going to assume the black beans should be drained and rinsed. Just couldn’t find it in the ingredients list or instructions. Thanks
Thanks for the catch! Updated!
You had me at slow cooker! Ha ha! Chili is my favorite for easy weeknight dinner meal prep during the cold months!
Same! So good and perfect for dinner.
You had me at slow cooker! Ha ha! Chili is my favorite for easy weeknight dinner meal prep during the cold months!
Same! So good and perfect for dinner.
You’ve got many of my favorite foods in this chili! I need to get out my slow cooker from the basement. I just don’t think to use it! This is fabulous. And pretty!
All of the best things in this chili! Hope you love it 🙂
Meal-prepped this for lunch for the week, it is delicious! The pumpkin makes it soo creamy. It reheats well at lunch.
Meal-prepped this for lunch for the week, it is delicious! The pumpkin makes it soo creamy. It reheats well at lunch.
Perfect lunch! Love the pumpkin in here too.
Can you use can of sweet potato instead of the pumpkin
Sure!
Can you use can of sweet potato instead of the pumpkin
Sure!
Silly question but do you cover the chicken in the liquid ingredients while it cooks or simply place it on top?
Not a silly question! I would spoon the liquid ingredients on top of the chicken the best you can before letting it all cook in the slow cooker 🙂
Silly question but do you cover the chicken in the liquid ingredients while it cooks or simply place it on top?
Not a silly question! I would spoon the liquid ingredients on top of the chicken the best you can before letting it all cook in the slow cooker 🙂
Does this recipe freeze well?
Yes it should!
Seriously obsessed!
This is so good and a recipe I go back to all the time! One of my favorite chili for the fall and winter nights! Thank you!
Amazing! So happy to hear that.
I made this tonight and it was great. My family didn’t even know there was pumpkin in it. Love getting more veggies in my family’s diet.
Amazing! So happy to hear that, Donna 🙂
My husband wants healthy but delicious, which isn’t always an easy combination. Due to this covid nonsense, the store said they haven’t had canned pumpkin in months. But they had a butternut squash. So, I peeled, sliced, seasoned, tossed with a little olive oil, and roasted it at 400 degrees for about 30 minutes. Half I pureed with some juices from the soup which had already been cooking, and the other half I cut up and stirred in. I thought that would be WAY too much squash, but I didn’t even detect it. Make SURE an rinse your quinoa until the water runs clear. I forgot, but otherwise it has a natural soapiness (which did not ruin the recipe–just a hint of oddness), And make sure that the quinoa is totally cooked. Otherwise the texture is odd. Or just delete the quinoa. But I LOVED it, especially considering the amount of healthy ingredients. And I used chicken breast. And I did NOT use a slow-cooker, and it came out great. I just cubed and cooked in a separate small pan the chicken with the water and a little salt until it was tender and added it to the rest. Voila! Thank you for the recipe!
Judy again! I just wanted to clarify that I did double the recipe! Otherwise, that much squash would probably be a little over the top.
Love the idea of using butternut squash! This one’s great for customizing 🙂 and great tip with the quinoa. So glad you liked it!
Just made this recipe today! Super good! A nice healthy and comforting meal on a cold winter day!
Love this recipe! I used to make it for meal prep and take for work lunches but then discovered my family like it too so now we have it for dinner. Winning! I use large chunks of pumpkin as opposed to purée (am in Australia – canned pumpkin purée isn’t a thing here) and it turns out delicious. I serve with sour cream or Greek yoghurt.
So glad you guys all love it!! Good to know about the pumpkin–I bet the chunks would be delish in here 🙂
This recipe is fabulous, I had it on repeat all last fall/winter and am making it again this week! Not overly pumpkiny – the pumpkin actually just adds a really nice creamy texture without any dairy. Thanks Monique & AK Team!