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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.

Course Chili, Dairy Free, Dinner, Gluten Free, Lunch, Nut Free
Cuisine American
Keyword crockpot pumpkin chicken chili, pumpkin chicken chili, slow cooker pumpkin chicken chili
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 320 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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)


  1. 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.
  2. 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. 
  3. 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.
  4. 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 Facts
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Amount Per Serving (1 serving (based on 6))
Calories 320 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Saturated Fat 1.6g10%
Carbohydrates 41.8g14%
Fiber 10.8g45%
Sugar 9.2g10%
Protein 31.5g63%
* Percent Daily Values are based on a 2000 calorie diet.