Print

Cozy Creamy Pumpkin White Chicken Chili: Easy One-Pot Recipe

pumpkin white chicken chili - featured image
Print Recipe

This creamy, savory, and slightly sweet pumpkin white chicken chili comes together in about 40 minutes with simple ingredients. It’s a one-pot wonder that’s perfect for cold-weather comfort, naturally creamy without heavy cream, and even better the next day.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder (ancho preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Optional toppings: sour cream or Greek yogurt, shredded cheese (cheddar or Monterey Jack), fresh cilantro, sliced jalapeños, avocado, lime wedges, tortilla chips or strips

Instructions

  1. Prep the ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and open the cans of pumpkin and green chiles. Measure out spices into a small bowl.
  2. Cook the chicken: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken breasts with a pinch of salt and pepper. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer chicken to a plate; do not clean the pot.
  3. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil. Cook diced onion for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Bloom the spices: Add cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Stir constantly for about 1 minute until fragrant.
  5. Add liquids and beans: Pour in chicken broth, scraping up browned bits from the bottom of the pot. Add pumpkin puree, diced green chiles, and drained white beans. Stir until fully incorporated.
  6. Shred the chicken: While chili comes to a simmer, shred the cooked chicken using two forks into bite-sized pieces. Add shredded chicken back to the pot.
  7. Simmer: Bring chili to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened slightly. Add a splash of broth if too thick.
  8. Taste and adjust: Taste the chili and adjust seasoning as needed. Add more salt, cumin, or a squeeze of lime juice if desired.
  9. Serve: Ladle into bowls and top with desired garnishes. Let cool for 2-3 minutes before serving.

Notes

Don’t skip blooming the spices—it unlocks their essential oils. Keep the chili at a gentle simmer to avoid scorching the pumpkin. Shred chicken while still warm for best texture. Taste and adjust seasoning at the end. Chili thickens as it sits; add broth when reheating. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin white chicken chili, one-pot chili, creamy chicken chili, fall chili recipe, easy chili recipe, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://islatable.com/cozy-creamy-pumpkin-white-chicken-chili-easy-one-pot-recipe/