Pumpkin Chicken Crockpot Chili

  Oct 11, 2017  |  #Entrees

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. 

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!

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. 

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.

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. 

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.

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. 

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.

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. 

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
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 
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.
Course: Chili
Servings: 8
Author: Sarah @ Bucket List Tummy
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. Stir until well combined. Cook for about 2 ½ - 3 hours on high or 5-7 hours on low.
Recipe Notes

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.

This post may contain affiliate links, which means I may receive commissions for purchases made through links in this post. Thank you for helping support Bucket List Tummy.

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!

16 responses to “Pumpkin Chicken Crockpot Chili

  1. This looks delicious!! I’ve never thought to put pumpkin in chili but my dad makes the best chili and it used chocolate. I desperately need fall temperatures so I can make soups and chili again, it was 80 yesterday in New Jersey so not exactly fall weather.

  2. I have always been hesitant with soup due to the sodium content level, but chili I cannot resist. I will look forward to this recipe…thank you, Sarah!

  3. That’s funny I STILL dislike soup I think because it’s too hot in Arizona even in the dead of winter to have it, I can barely do hot coffee lol In theory, I totally love this recipe though! ha ha

  4. Wow, pumpkin chili…. that sure does scream fall! In the Chinese culture, there’s this dessert-like soup sweetened with dates and filled with peanuts and white fungus. It supposedly has healing properties but tastes like sweet comforting memories. 🙂

    1. Oh wow, that dessert soup sounds very interesting! Anything with good memories attached is a keeper in my book 🙂 Thanks for stopping by!

  5. This looks amazing and so cozy for fall, Sarah! I’ve never had pumpkin chili but after being at Trader Joe’s today, I’m craving pumpkin EVERYTHING haha! I can’t wait to try this one!!

Leave a Reply

Your email address will not be published. Required fields are marked *