There’s something magical about fall evenings that just begs for a cozy bowl of chili. I remember one chilly October night when I was craving something warm and comforting but wanted to switch things up from my usual recipe. That’s when I stumbled upon the idea of adding pumpkin to my white chicken chili – and wow, was it a game-changer! The pumpkin adds this velvety richness that’s unexpected but totally irresistible. It’s not overly sweet, just a subtle earthy flavor that pairs perfectly with the tender chicken and creamy white beans. Trust me, this Pumpkin White Chicken Chili is the kind of dish that makes you want to curl up with a blanket and a good book. It’s become a staple in our house, and I’m so excited to share it with you!
Why You’ll Love This Pumpkin White Chicken Chili
This Pumpkin White Chicken Chili is the ultimate comfort food with a twist. First off, the creamy texture is out of this world – thanks to the pumpkin puree and a splash of heavy cream, every spoonful feels indulgent but still light. Plus, it’s super easy to whip up in under an hour, which makes it perfect for busy weeknights. The ingredients are simple and wholesome, packed with protein from the chicken and fiber from the white beans. And let’s not forget, it’s the ideal cozy meal for those chilly fall evenings. One taste, and you’ll be hooked!
Ingredients for Pumpkin White Chicken Chili
Here’s what you’ll need to make this cozy bowl of goodness:
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces (thighs work too if you prefer darker meat)
- 1 tbsp olive oil for sautéing (any neutral oil works)
- 1 small onion, finely diced – yellow or white both work great
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 can (15 oz) pumpkin puree – not pumpkin pie filling! Look for 100% pure pumpkin
- 2 cans (15 oz each) white beans, drained and rinsed (I love cannellini, but great northern or navy beans are fine too)
- 4 cups chicken broth (low-sodium if you’re watching salt)
- 1 tsp ground cumin, 1 tsp chili powder, ½ tsp salt, and ¼ tsp black pepper – this spice blend is *chef’s kiss*
- ½ cup heavy cream for that luscious finish (see substitutions below!)
- Fresh cilantro for garnish (parsley or green onions work too)
Ingredient Notes & Substitutions
The pumpkin puree is key—it thickens the chili and adds a subtle sweetness without tasting like pie. For dairy-free, swap the heavy cream with coconut milk (full-fat for creaminess) or simmer longer to thicken naturally. No white beans? Try chickpeas or even pinto beans, though the texture will be heartier. And if you’re spice-averse, start with ½ tsp chili powder and add more to taste. The beauty of this recipe? It’s forgiving—make it yours!
How to Make Pumpkin White Chicken Chili
This Pumpkin White Chicken Chili comes together in just a few simple steps, but each one builds layers of flavor that make it truly special. Trust me, it’s easier than it sounds, and the results are totally worth it!
Sautéing the Base
Start by heating the olive oil in a large pot over medium heat. Toss in the diced chicken and let it cook for about 5 minutes, stirring occasionally, until it’s no longer pink. This step is crucial—browning the chicken adds so much flavor! Next, add the diced onion and minced garlic. Sauté them for about 3 minutes until the onion is soft and the garlic is fragrant. Your kitchen will smell amazing already!
Simmering the Chili
Now comes the magic! Stir in the pumpkin puree, white beans, chicken broth, cumin, chili powder, salt, and pepper. Give it a good mix to make sure everything is well combined. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This is where all the flavors meld together, and the chili thickens up beautifully. Stir it occasionally to prevent sticking, and take a moment to enjoy the cozy aroma filling your kitchen. For more information on the benefits of pumpkin, check out Healthline’s guide.
Finishing Touches
Finally, stir in the heavy cream and let it cook for another 5 minutes. Be careful not to let it boil after adding the cream—you want it to stay smooth and creamy. Taste and adjust the seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro for a pop of color and freshness. And there you have it—a bowl of Pumpkin White Chicken Chili that’s ready to warm your soul!
Tips for the Best Pumpkin White Chicken Chili
Want to take your Pumpkin White Chicken Chili to the next level? Here are my go-to tips: First, spice it up to your taste—start with the suggested amount of chili powder, but don’t be afraid to add a pinch more if you like it bold. For a thicker chili, let it simmer a bit longer to reduce the liquid, or mash some of the beans before stirring them in. And don’t skip the fresh herbs! Cilantro is my favorite, but parsley or even a sprinkle of green onions adds a fresh, vibrant finish. Little tweaks make all the difference!
Serving Suggestions for Pumpkin White Chicken Chili
This Pumpkin White Chicken Chili is delicious on its own, but trust me—it’s even better with the right sides and toppings! I love serving it with warm cornbread for dipping, or over a bed of fluffy rice to soak up all that creamy goodness. A simple green salad with a tangy vinaigrette balances the richness perfectly. Don’t forget the toppings—shredded cheese, diced avocado, a dollop of sour cream, or even a squeeze of lime take it to the next level. Get creative and make it your own cozy feast!
Storing and Reheating Pumpkin White Chicken Chili
This chili tastes even better the next day as the flavors deepen, so leftovers are a bonus! Store it in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove over low heat with a splash of broth or water to bring back that perfect creamy texture. Stir occasionally to prevent sticking—and try not to let it boil too hard, or the cream might separate. If you’ve got more than you can eat, it freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.
Pumpkin White Chicken Chili FAQs
Got questions about making this Pumpkin White Chicken Chili? I’ve got answers! First, yes—this recipe works beautifully in a slow cooker. Just brown the chicken and sauté the onions and garlic on the stove first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream at the end, and you’re good to go!
As for freezing, absolutely! This chili freezes like a dream. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove.
Want to kick up the heat? Start with the suggested amount of chili powder, then add more to taste. A pinch of cayenne or a diced jalapeño sautéed with the onions also works wonders. And if you’re feeling adventurous, a dash of hot sauce at the end gives it a fiery finish.
This Pumpkin White Chicken Chili is as versatile as it is delicious—make it your own!
Nutritional Information
Keep in mind that the nutritional values for this Pumpkin White Chicken Chili are estimates and can vary depending on the specific brands and ingredients you use. It’s always a good idea to check labels if you’re tracking calories or nutrients closely. This chili is packed with protein, fiber, and flavor—perfect for a wholesome, satisfying meal!
Share Your Pumpkin White Chicken Chili
I’d love to hear how your Pumpkin White Chicken Chili turns out! Did you add any special twists? Maybe a different spice blend or topping? Drop a comment below and let me know—it’s always so fun to swap kitchen stories. Happy cooking, and enjoy every cozy bite!
Print1 Comforting Pumpkin White Chicken Chili Recipe You Need
A creamy and flavorful chili made with pumpkin, white beans, and tender chicken. Perfect for a cozy meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink, about 5 minutes.
- Add onion and garlic, sauté until softened, about 3 minutes.
- Stir in pumpkin puree, white beans, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream and cook for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a thicker chili, simmer longer to reduce liquid.
- Adjust spices to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
