Picante pumpkin chicken chili is a sweet-and-spicy bowl of pure fall comfort. Pumpkin purée and tomatoes build a thick, velvety base layered with chili powder, cumin, paprika, and warm cinnamon and nutmeg. Shredded chicken and roasted-pepper heat round it out, with avocado and cilantro on top.
Picante Pumpkin Chicken Chili
If you’re looking for a sweet and spicy dish, sit down and enjoy this warming, fall-flavored chili. There are so many layers of flavor in the chili, and the longer you let it simmer, the more pronounced this layered heat will be! Feel free to add more cayenne pepper or additional chilies to accentuate the savory flavors.
Serves 6
2 tablespoons (30 ml) olive oil
1 large yellow onion, chopped
2 large red bell peppers, chopped
2 large canned green chilis, chopped
2 tablespoons (30 ml) minced garlic
1 (14-ounce) can pumpkin purée
1 (14-ounce) can diced tomatoes (not drained)
1 (14-ounce) can ground peeled tomatoes
1 tablespoon (15 ml) chili powder
1 tablespoon (15 ml) ground cumin
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) nutmeg
1 teaspoon (5 ml) each salt and pepper
1⁄2 teaspoon (10 ml) cayenne pepper (or more for added spice)
1 pound (454 g) chicken breasts, cooked and shredded
Chopped cilantro, for garnish
1–2 avocados, pitted and sliced, for garnish
- In a large Dutch oven, heat olive oil over medium heat. Add onion and sauté for about 6 minutes, or until translucent. Add peppers, chilis, and garlic, and sauté for another 6–7 minutes.
- Add pumpkin, tomatoes, and all spices. Bring to a boil, stirring occasionally. Turn heat to low. Let chili simmer on low for about 30 minutes, or until flavors start to meld together. The longer, the better!
- Add shredded chicken and stir for an additional 10 minutes. Serve warm with chopped cilantro and a few slices of avocado on top.
Pro Tips
- Simmer the chili low and slow for the full 30 minutes — the layered spice heat only comes together once the flavors have had time to meld.
- Stir the shredded chicken in for just the last 10 minutes so it warms through without drying out and shredding into nothing.
- Cinnamon and nutmeg are the secret to the pumpkin's sweetness here — trust the teaspoon each and adjust only at the end.
- For extra fire, add more cayenne or another chopped chili when the peppers go in; the pumpkin mellows heat more than you'd expect.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes — sauté the onion and peppers first, then add everything except the chicken and cook on low for 6–8 hours. Stir the shredded chicken in at the end.
How long does picante pumpkin chicken chili keep?
Up to 4 days in the fridge, and it's even better on day two as the spices continue to marry. Add the avocado fresh each time.
Can I use rotisserie chicken?
Absolutely — shredded rotisserie or any leftover roast chicken works perfectly. Just stir it in at the end to heat through.
Is it spicy?
It has a pleasant, warming picante heat from the green chilis, cayenne, and chili powder. The avocado garnish cools each bite nicely.
Recipe Card
Ingredients
Method
- Chopped cilantro, for garnish
- 1–2 avocados, pitted and sliced, for garnish
- In a large Dutch oven, heat olive oil over medium heat.
- Add onion and sauté for about 6 minutes, or until translucent.
- Add peppers, chilis, and garlic, and sauté for another 6–7 minutes.
- Add pumpkin, tomatoes, and all spices.
- Bring to a boil, stirring occasionally.
- Turn heat to low.
- Let chili simmer on low for about 30 minutes, or until flavors start to meld together. The longer, the better!
- Add shredded chicken and stir for an additional 10 minutes.
- Serve warm with chopped cilantro and a few slices of avocado on top.
