Chicken Pumpkin Chili in the crockpot is the perfect white bean pumpkin chili with your choice of meat. Full of hearty protein, vegetables, fiber and vitamins, this pumpkin chili recipe is great for warming you up and keeping you nourished.
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.
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!