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. A slow cooker black bean quinoa pumpkin chicken chili mission, to be exact.
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.
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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.
Can I make it vegetarian?
Sure! Simply omit the chicken and add an extra can of black beans or a can of kidney beans to the chili.
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 chili right on the stovetop.
- Cook the veggies. Start by cooking down the garlic, onion, jalapeño, and bell pepper in a large pot with olive oil over medium heat until the onions start to soften.
- Combine the chili. Add the remaining ingredients to your pot and stir until well combined, then add the chicken. Cover and simmer the chili on medium-low heat until your chicken is cooked through.
- Shred the chicken. Once done cooking, remove the chicken with a slotted spoon and shred it with two forks. Then transfer the shredded chicken back to your pot. Taste and adjust seasonings as necessary.
- Garnish & devour. Distribute into bowls (or do a meal prep) and top with fixins such as cilantro, greek yogurt and cheddar cheese. (It’s really, really good with a sharp or white cheddar!)
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
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.
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
- Saucy Baked Pumpkin Pasta
- Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
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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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
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 ½ cups water (or low sodium chicken broth)
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup uncooked quinoa
- ¾ teaspoon salt, plus more to taste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 pound boneless skinless chicken thighs (can also use chicken breast)
Instructions
- 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.
- 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.
- 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!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This is one of mine and my husband’s favorite fall recipes!!! It’s so easy, really does take 10-20 minutes to prep. I love this recipe both as a slow cooker recipe and stove top recipe. It is so delicious served with corn bread but I do without sometimes. I always add a tsp of pumpkin pie spice and a tsp of cinnamon to really bring out the pumpkin flavor. I can’t recommend this recipe enough! Especially for an easy weeknight dinner and as a super healthy fall recipe. I’m a registered dietitian and will be meal prepping this recipe for my postpartum freezer stash!
So happy to hear that! One of our favorites for fall, too, and YES it would be perfect postpartum!
Made this on the stovetop tonight instead of a slow cooker, with leftover cooked chicken breast, and it was a huge hit. It has been deemed the best chili of all times by my husband and two teens. Thank you for yet another amazing recipe!
Amazing! So happy to hear that!
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!
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 🙂
Just made this recipe today! Super good! A nice healthy and comforting meal on a cold winter day!
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!
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 🙂
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.
Seriously obsessed!
Does this recipe freeze well?
Yes it should!
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 🙂
Can you use can of sweet potato instead of the pumpkin
Sure!
Can you use can of sweet potato instead of the pumpkin
Sure!
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.
Meal-prepped this for lunch for the week, it is delicious! The pumpkin makes it soo creamy. It reheats well at lunch.
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 🙂