Description

This slow cooker chicken pumpkin chili is thick, savory, and surprisingly balanced—the pumpkin adds a subtle richness without being sweet. It’s a cozy, hearty fall dinner that even skeptics will love.

Ingredients

Scale

2 tablespoons olive oil
1.5 pounds boneless, skinless chicken thighs (about 6–8 thighs)
1 large yellow onion, diced (about 1.5 cups)
4 garlic cloves, minced
1 can (15 ounces) pumpkin puree (100% pumpkin, not pie filling)
1 can (14.5 ounces) diced tomatoes with green chiles, undrained
1 cup low-sodium chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
For serving: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, diced avocado, lime wedges

Instructions

Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear for 3-4 minutes per side until golden brown. Transfer to a plate.
Sauté the aromatics: In the same skillet, cook diced onion for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Build the flavor base: Add chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper to the skillet. Stir constantly for about 1 minute until fragrant.
Assemble in the slow cooker: Transfer the onion-spice mixture to the slow cooker. Add pumpkin puree, diced tomatoes with juices, and chicken broth. Stir until pumpkin is fully incorporated.
Add the chicken and beans: Place browned chicken thighs into the slow cooker, nestling them into the liquid. Add drained black beans and kidney beans. Stir gently.
Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, remove chicken thighs, shred with two forks, and return to the pot. Stir and cook for remaining time.
Adjust and serve: Taste and adjust seasoning. Add a squeeze of lime juice if desired. Ladle into bowls and top with garnishes.

Notes

Don’t skip browning the chicken—it adds depth of flavor. Be careful with cinnamon; a little goes a long way. Chili tastes even better the next day. For a thicker chili, leave the lid off for the last 30 minutes. For a thinner chili, stir in a splash of chicken broth.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 380
Sugar: 8
Sodium: 780
Fat: 12
Saturated Fat: 3
Carbohydrates: 35
Fiber: 12
Protein: 32

Keywords: slow cooker chicken pumpkin chili, fall chili recipe, pumpkin chili, easy chili, healthy chili, gluten-free chili