Pumpkin Chicken Crockpot Chili is a perfect option for your fall nights! Full of hearty protein, vegetables, fiber and vitamins, this chili is great for warming you up and keeping you nourished.
Fall is officially in the air around here…FINALLY. I feel like it took forever for fall to arrive. Anyone else? I actually don’t love summer in Charlotte. It’s way too hot. I much prefer the milder temps in spring and fall.
I think maybe I should live in San Diego where it’s 75 degrees all year round. Sidenote: Is that really true? Can anyone vouch? I feel like everyone says that because they hear everyone else say that.
Anyway, today I’m sharing one of my favorite recipes to date. Yeah, I’ve probably said that before. But you guyssss, give this a try and tell me otherwise. Some of you have asked about it and I’m delivering!
Additionally, it’s done in your SLOW COOKER/CROCKPOT so basically that means you don’t have any cooking to do. It’s done in about 3 hours (on high) or you could cook it on low and let it sit for the whole day while you’re at work. These are the best kind of recipes for us busy people. Or people who don’t love to spend all their time in the kitchen. This is the crockpot I have and I love it.
Let’s be real for a second here. Did you know I used to dislike soup? Well, I thought it was a pretty pointless food. So watery and not filling, I never really saw the point. But, In the last 5 years or so, I’ve really developed an appreciation for soup, stews and chili. Honestly, there is no overstating the perfection of grilled cheese and tomato soup. But, broccoli cheddar, parsnip, vegetable stew, chili, I love it all now. And in the cooler temps, I crave soups more and more.
So today, I’m combating that craving with a fun, healthy recipe. This Pumpkin Chicken Crockpot Chili is mildly sweet, thanks to the pumpkin puree and maple syrup. Pumpkins are chock full of fiber, Vitamin A, potassium, Vitamin E, copper and manganese. All good things, while providing a natural and subtle sweetness. The sweetness is balanced with some spice from the jalapeno. You can certainly add more jalapeno or red pepper flakes for more spiciness, if you choose.
Furthermore, we’ve added some sage because I think it’s a perfect fall flavor addition. You can leave that out though, too.
What I dislike about ordering soups and chili’s at restaurants is the sodium content. And sometimes sugar. Is it really necessary to add SO MUCH sodium? There always seems to be nearly a day’s worth of sodium in a bowl of soup, which is sometimes all I want in cooler weather. Fortunately, I don’t suffer from high blood pressure and I’m pretty active, so it’s not always a deterrent for me. However, with clients, we’re often discussing lower sodium options. So, the great thing about making this at home is that you have complete control of the salt added. We only add a little bit of salt, but you can also cater to lower sodium canned tomatoes, beans and vegetable broth, if necessary.
This chili is so creamy. I love using white kidney beans for chili because they are a little bit thicker and they’ve got more texture to them than just black beans. They go really well with the thicker puree here.
This Pumpkin Chicken Crockpot Chili is comforting, filling and full of nutrient dense ingredients. The melted cheese pulls everything together. I recommend using cheddar! I add melted cheese to just about everything as a habit, but for this, it’s a necessity, in my opinion. Imagine the cheese melting over onions, tomatoes, beans – it’s salivating.
I brought this to the tailgate last weekend and it was a huge hit, which confirmed that I needed to share it on the blog. So, I really hope you enjoy it and make it for your loved ones!
Pumpkin Chicken Crockpot Chili
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely diced
- 1 pound ground chicken
- 1/2 Tbsp pumpkin pie spice
- 1 tsp paprika
- 1 Tbsp chili powder
- ¼ tsp ground cinnamon
- 1 tsp salt
- ½ cup vegetable broth
- 1 15 oz. can pumpkin puree
- 1 14.5 oz. can diced tomatoes
- 3 Tbsps brown sugar (or or maple syrup)
- 1 15 oz. can chili beans or kidney beans
- 1 15 oz. can white kidney beans
Place olive oil in medium to large pan over medium heat. Add in onion, garlic and jalapeno, and sautee for a few minutes. Add in ground chicken and spices (pumpkin pie spice, paprika, chili powder, cinnamon and salt). Cook over low-medium heat until meat browns (5-10 minutes).
Once hot, transfer to slow cooker and stir in remaining ingredients: broth, canned pumpkin puree, diced tomatoes, brown sugar, chili beans and white kidney beans.
Stir until well combined. Cook for about 2 ½ - 3 hours on high or 5-7 hours on low.
Additional topping ideas: Yogurt, sour cream, jalapenos, avocado shredded cheese, sage, cilantro, crushed tortilla chips...so many good choices!
Please tag me on social media if you make it with the tag #bucketlisttummy, so I can make sure I see it and share it on my page as well.
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Soup or chili? I love both! But chili when I want more substance.
Do you like your soup sweet or spicy? I like a little in between, but mild. Nothing too spicy for me!