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 total chili season. And even better, it’s chicken pumpkin white bean chili season.
Like most people, I tend to load up on canned pumpkin in the fall, and forget about during all other seasons. But, technically you can make this pumpkin chicken recipe any time of year, because pumpkin and chili recipes are extra delicious.
This pumpkin chili slow cooker recipe is one of my favorite recipes to date. It’s so hands off, and who knows, it just may become your favorite instant pot pumpkin chili recipe too.
With crockpot pumpkin chili, set it and go about your day, play with your kids, get a run in, etc.
What You Need For Pumpkin Chicken 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 if you choose – personalize this pumpkin chili with chicken any way you’d like
- Pumpkin – Like sweet potato, pumpkin is just such a versatile ingredient and addition to soups, stews and chilis. It offers so much flavor, texture and nutrition, such as antioxidants, Vitamin A, C, E, potassium and copper. Make sure you get pumpkin puree and not pumpkin pie filling!
- Maple Syrup – Adds a mild sweetness and some micronutrients and B-vitamins. You can omit this if you’d like, but I think it’s nicely balanced by the jalapeno and red pepper flakes.
- White beans – I love using white beans for chili because they are a little bit thicker and they’ve got more texture to them than just black beans. But, any sort of bean will offer ample fiber, iron, magnesium, protein, calcium and B-vitamins!
- Canned tomatoes – High in Vitamin C and lycopene, an antioxidant!
- Ground Chicken or Turkey – easily customizeable to choose your protein source
- Onions – very anti-inflammatory and add great flavor
- Jalapeno – optional, but the sweet and spicy balance is great with it!
- Broth – chicken or vegetable or bone broth
- Spices – cinnamon, chili powder, paprika, salt, pumpkin pie spice
- Crockpot or slow cooker (doesn’t have to be anything too fancy), or an instant pot
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 easy recipes for marathon training or busy people who want to be efficient and not spend all day 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.
If you’re making instant pot pumpkin chili (directions below), it’s ready in about 40 minutes.
Modifications For The Best Pumpkin Chili in Instant Pot
You can easily make this pumpkin chili instant pot version just as easy as the crockpot.
- First, start with the saute function, and add olive oil, onion, garlic and jalapeno, which is optional.
- Add your ground chicken and spices and continue to saute 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.
- Once the beeper goes off, let the Instant Pot manually release for 15 minutes.
How to Freeze Chili
Whether you make pumpkin chili in the slow cooker or instant pot, you may have extra to store or freeze.
Freezing this pumpkin chicken recipe is very easy, and makes a great reason to double this recipe to have more for later. It works whether you’ve made it with ground chicken, ground turkey or beef.
You can freeze this chicken and white bean pumpkin chili for up to 3-6 months. I love when I forgot about it and can look in our deep freezer and find it.
- First, let your chili completely cool.
- Once it’s cooled, you can parsel it out and store it in any type of freezer-friendly container you desire. Stasher bags, reusable silicone bags or upright containers to save space.
- When ready to eat it, you can thaw it in the fridge overnight or for up to 12-16 hours. You can also thaw it in water, either in the sink or a large pot. If you’re in a rush, you can also pour it in a microwave safe bowl and microwave it.
FAQ and Adaptations:
- Can you reduce the salt and sodium? Yes. 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 if you’d like. 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 also reduce the sodium by 36-41% by washing canned beans beforehand? Give it a go! 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!
- Can I Make Turkey Pumpkin Chili? Yes, substitute the turkey for chicken and follow all of the same directions.
- 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 and a plant-based cheese.
- For a paleo pumpkin chili, omit the beans and use more meat.
- For instant pot pumpkin chicken chili, see revised directions below.
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.
We often pair it with these loaded sweet potato nachos when we’re entertaining.
Other Crockpot and Instant Pot Recipes
More Pumpkin Recipes
- Triple Pumpkin Peanut Butter Granola
- Apple Pumpkin Pie Baked Oatmeal
- Vegan Hemp Protein Bars (Pumpkin Bars)
- Vegan Pumpkin Blondie Bars
- 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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Amount Per Serving: Calories: 318Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 1038mgCarbohydrates: 38gFiber: 10gSugar: 11gProtein: 23g