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Pumpkin Chicken Chili Recipe
5 from 8 votes

Roasted Pumpkin Chicken Chili

Roasted Pumpkin Chicken Chili, flavored with an assemblage of roasted pumpkin, chili peppers and bloomed spices. A versatile fall chili that can be made ahead of time for a gathering or your local chili cookoff! You'll win, I promise!

Category Dinner, Lunch, Tailgate
Cuisine American
Keyword Chicken, Chili, Tomatoes
Prep Time 30 minutes
Cook Time 2 hours
Servings 8 servings
Author Mean Green Chef


Roasted Chilis

  • 2 large jalapeno peppers, sliced + deseeded + roasted
  • 3 large poblano peppers, sliced + seeded + roasted
  • 4 large anaheim peppers, sliced + seeded + roasted or sub 2 cans green chilis
  • Extra Virgin Olive Oil, for drizzling

Roasted Pumpkin Chicken Chili

  • 2 Tablespoons bacon fat, sub vegetable oil
  • 1 large white onion, topped + skinned + diced
  • 2 Tablespoons chili powder, or to taste
  • 1 Tablespoon oregano, dried
  • 1 teaspoon cumin, ground
  • ½ teaspoon nutmeg, ground
  • 2 teaspoons Kosher sea salt, coarse grind
  • 4 cloves garlic, smashed + peeled + diced
  • 2 cups white beans, soaked overnight + sub 2 cans beans
  • 3 cups chicken stock, sub veg stock
  • 4 large red ripe tomatoes, washed + diced
  • 8 ounces (1 block) cream cheese, diced into 1-inch cubes-full fat
  • 2 cups roasted pumpkin puree, sub 1 can Organic Pumpkin puree
  • 3 cups shredded chicken, sub rotisserie chicken


Roasted Chilis

  1. Preheat the oven to 450°F/232°C, line a baking sheet with parchment paper. Slice and deseed the jalapenos, Pabloanos, and Anaheim chili peppers. Drizzle with EVOO. Roast in the oven for approximately 20 minutes until the skin bubbles and brown spots appear. Remove, cool, and peel. 

    roasted chilies for pumpkin Chicken Chili

Roasted Pumpkin Chicken Chili

  1. Preheat a heavy-bottomed Dutch Oven over medium-high heat. Add the bacon fat and reheat for 30 seconds, then add the onion. Cook until golden brown and caramelized about 15 minutes.

    Onions cooking for Pumpkin Chicken Chili
  2. Add the chili powder, oregano, cumin, nutmeg, and sea salt to the caramelized onions.

    Spices added to Dutch oven for Pumpkin Chicken Chili
  3. Stir and cook down for 1 minute to bloom the spices and make them aromatic.

    Spices added to Dutch oven to bloom for Pumpkin Chicken Chili
  4. Toss in the roasted jalapenos, poblanos, anaheim peppers, and garlic. Stir and cook for another minute until the aroma of the peppers and garlic begins to lift.

    Ingredients for cooking Roasted Pumpkin Chicken Chili
  5. Add the beans

    Beans being added to Roasted Pumpkin Chicken Chili
  6. Pour in the stock

    Broth for Roasted Pumpkin Chicken Chili
  7. Add the diced tomatoes, bring back to a boil and reduce heat. Cook covered on medium-low flame for about an hour. Stirring at least every 20 minutes.

    Tomatoes in Pumpkin Chicken Chili
  8. Add the cream cheese and pumpkin then continue cooking for another 30 minutes over low heat or until beans are fully cooked through and flavor has developed. Then add the shredded chicken until heated through. Yes, the chili will taste better the next day after the flavors have fully blended.

    Roasted Pumpkin Chicken Chili in a Dutch Oven cooking
  9. Serve in warm bowls with your favorite toppings

    Pumpkin Chicken Chili Recipe

Recipe Notes

  • Prep time will vary, get your ingredients in order for expident cooking!
  • Using the substitue ingredients as noted will cut down prep time. 
  • Store in an airtight container in the fridge 3-5 days.
  • Cool, divide and store in airtight containers in the freezer up to 6 months. You can pull a container out for a quick meal anytime. Warm-up on the stovetop or in the microwave until heated through.