Crockpot Pumpkin Chicken Chili is a perfect option for your fall nights! This pumpkin chili recipe is full of hearty protein, vegetables, fiber and vitamins, and great for warming you up and keeping you nourished.
Recipe, post and photos updated as of September 2019. Originally posted in October, 2017.
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.
Fall is totally chili season. And even better, it’s pumpkin chili season.
This pumpkin chili slow cooker recipe is one of my favorite recipes to date. Yeah, I’ve probably said that before. But you guyssss, give this pumpkin chili soup recipe a try and tell me otherwise!
Additionally, it’s done in your SLOW COOKER/CROCKPOT (seriously, what’s better than crockpot pumpkin chili!) so basically that means you don’t have any cooking to do.
What Do You Need For Crockpot Pumpkin Chicken Chili?
- crockpot or slow cooker (doesn’t have to be anything too fancy)
- pure canned pumpkin puree (like this one) – don’t get pumpkin pie filling
- ground chicken
- onions (they give so much flavor)
- jalapeno (optional)
- vegetable broth
- diced tomatoes
- 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 Crockpot Pumpkin Chili Take?
You’ll just need about 3 hours from start to finish. 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, parsnip, cauliflower, 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 chili’s. It offers so much flavor, nutrition and texture. It also excels in soaking up allll the fall flavors here, so this pumpkin spice chili is so creamy.
This Crockpot Pumpkin Chicken Chili is mildly sweet, thanks to the pumpkin puree and grade A maple syrup. Plus, pumpkin is chockfull of nutrition. 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 Pumpkin Chili Recipe
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 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. 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 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. Also, did you know you can reduce the sodium by 36-41% by washing canned beans beforehand? Great tip!
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 Chili
Can I Make Turkey Pumpkin Chili?
Of course, so many different ways to adapt this pumpkin chili slowcooker recipe.
- Substitute ground turkey or ground beef for the ground chicken, without changing the flavor drastically.
- If you want a vegetarian pumpkin chili, just leave the meat out and add more beans.
- 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.
- 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.
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: 318 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 61mg Sodium: 1038mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 10g Sugar: 11g Sugar Alcohols: 0g Protein: 23g
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Do You Like Crockpot 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.
More of a Snacker?
- Triple Pumpkin Peanut Butter Granola
- Apple Pumpkin Pie Baked Oatmeal
- Pumpkin Hemp Granola Bars
- Vegan Pumpkin Blondie Bars
In short, this crockpot pumpkin chicken 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!
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.
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