Slowcooker Pumpkin Chicken Chili is a perfect option for your fall nights! This white bean pumpkin chili recipe is full of hearty protein, vegetables, fiber and vitamins, and great for warming you up and keeping you nourished. It also works great as an instant pot pumpkin chili recipe.
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Fall is officially in the air around here…FINALLY. I feel like it took forever to arrive!
Fall is totally chili season. And even better, it’s chicken pumpkin white bean chili season. I tend to load up on canned pumpkin in the fall, and forget about during all other seasons. But, technically you can make this canned pumpkin chili any time of year, right?
Anyway, this pumpkin chili slow cooker recipe is one of my favorite recipes to date. It’s so hands off (and yes, you can make it in the instant pot!). So keep this on hand for when you need a pumpkin chili crockpot recipe.
And yes, it can also become your favorite instant pot pumpkin chili recipe too.
Additionally, it’s done in your slow cooker (seriously, what’s better than crockpot pumpkin chili!). This means you can set it and go about your day, play with your kids, get a run in, etc.
Give this pumpkin chili soup recipe a try and tell me how life-changing it is.
What Do You Need For Slowcooker Pumpkin Chili?
I love the taste and flavor combination of white bean pumpkin chili, so I chose to use white beans. You can also use chili beans or kidney beans in addition or instead! Any choice of beans will be delicious in this pumpkin chili recipe.
- crockpot or slow cooker (doesn’t have to be anything too fancy), or an instant pot
- pure canned pumpkin puree (like this one) – don’t get pumpkin pie filling
- ground chicken (or turkey if you want turkey pumpkin chili)
- jalapeno (optional)
- vegetable broth
- diced tomatoes
- white beans, chili beans and/or kidney beans
- maple syrup
- spices – we’re using cinnamon, chili powder, paprika, salt, and obviously, pumpkin pie spice
How Long Does White Bean Pumpkin Chili Take?
You’ll just need about 3 hours from start to finish for this healthy crockpot white chicken chili. Start it in the morning, and have it done by the time you get back from church or your long run. Seriously, 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.
If you’re heading off to work or will be out of the house for longer, just cook it on low. It’s ready in about 5-7 hours over low heat.
Have you seen my easy dinners roundup? I’m all about those quick, easy meals.
Why I Love This Pumpkin Chicken Chili Recipe
Well, let’s be real for a second here. Did you know I used to dislike soup?
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, vegetable stew, chili….. I love it all now. And in the cooler temps, I crave soups more and more.
And like sweet potato, pumpkin is just such a versatile ingredient and addition to soups, stews and chilis. It offers so much flavor, nutrition and texture.
It also excels in soaking up all the fall flavors here, so this pumpkin spice chili is so creamy.
This healthy crockpot white chicken chili is mildly sweet, thanks to the pumpkin puree and grade A maple syrup.
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.
Nutrients in White Bean Pumpkin Chili
Pumpkins are great sources 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 to this pumpkin chili because I think it’s a perfect fall flavor addition. You can leave that out though, too.
Is This a Low Sodium Chili Recipe?
What I dislike about ordering soups and chili’s at restaurants is the sodium content. 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.
The great thing about making this at home is that you have complete control of the salt added and can make it a low sodium chili.
We only add a little bit of salt, but you can also cater to lower sodium canned tomatoes, beans and vegetable broth, if necessary. Did you know you can reduce the sodium by 36-41% by washing canned beans beforehand?
However, if you are active and looking to enjoy this post workout, the salt could be a great way to replace electrolytes after a run!
Adaptations to Pumpkin Chicken Chili
There are so many ways to adapt this best crockpot pumpkin chili – you can easily make pumpkin beef chili
Can I Make Turkey Pumpkin Chili?
Of course, so many different ways to adapt this pumpkin chili slowcooker recipe.
- For a turkey pumpkin chili, substitute ground turkey for the ground chicken (could also use ground beef)
- If you want a vegetarian pumpkin chili, just leave the meat out and add more beans. A vegetarian white bean pumpkin chili is my next favorite option!
- For a vegan pumpkin chili, leave the cheese and meat out and load up on beans.
- For a paleo pumpkin chili, omit the beans and use more meat.
- For instant pot pumpkin chicken chili, see revised directions below.
This crockpot pumpkin chicken chili is comforting, filling and full of nutrient-dense ingredients. The melted cheese (I recommend cheddar!) pulls everything together.
And yes, you can also make instant pot turkey pumpkin chili too.
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 along with these bacon wrapped sweet potatoes and both were 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!
Can You Make Instant Pot Pumpkin Chili?
Yes, you can easily make this pumpkin chili instant pot version just as easy.
First, start with the saute function, and add olive oil, onion, garlic and jalapeno.
Then, add your ground chicken and spices and continue to sautee until the chicken is cooked through. Add the remaining ingredients and lock the lid. Set the instant pot to pressure cooker on high for 14 minutes.
Then, let the Instant Pot manually release for 15 minutes. And then you’ll have the best instant pot pumpkin chili!
Want More Crockpot and Instant Pot Recipes?
My Crockpot Cheesy Potatoes are perfect for a quick and easy side dish, especially if you want something warm and comforting.
Or, if you’re in the mood for breakfast, check out this Gingerbread Crockpot Oatmeal.
This instant pot coconut crusted alaska pollock is also delicious!
More Pumpkin Recipes
- Triple Pumpkin Peanut Butter Granola
- Apple Pumpkin Pie Baked Oatmeal
- Vegan Hemp Protein Bars (Pumpkin Bars)
- Vegan Pumpkin Blondie Bars
- Dairy Free Pumpkin Muffins
- Pumpkin No Bake Cookies
- 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 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.
To make in instant pot:
- Turn on instant pot and set to saute setting. Once it reads hot, add olive oil, chopped onions, garlic and jalapenos. Add the ground chicken and spices, cooking over low-medium heat until the meat browns (5-10 minutes).
- If there are any brown bits on the bottom of the pot, scrape them off. This will help avoid the instant pot signal that your food is burning.
- Add chicken broth, pumpkin, tomatoes, brown sugar and beans and continue to stir.
- Set instant pot setting to pressure cooker for 15 minutes on high.
- Once down, manually release pressure for 15-20 minutes. Remove lid and let cool. Add your favorite toppings and enjoy!
Additional topping ideas: Yogurt, sour cream, jalapenos, avocado shredded cheese, sage, cilantro, crushed tortilla chips...so many good choices!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 1038mgCarbohydrates: 38gFiber: 10gSugar: 11gProtein: 23g
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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.
Soup or chili? I love both! But chili when I want more substance.