Slow-Cooker Pumpkin Chicken Chili

Pumpkin & Chicken Chili

Crockpot chili for the season with pumpkin, chicken, corn and chickpeas. The pumpkin elevates an everyday, mundane chili into something exciting.

Pumpkin is a unique and unlooked for ingredient in savory cooking due to its popularity in desserts. I know it sounds a little strange for chili but it has no problem at all fitting right in as if it belonged there all along! It’s mild in flavor and adds an underlying earthiness that is right at home with the smoky heat of chipotle chiles, chile powder, cumin and the nuttiness of the chickpeas.

I love this recipe because you can throw everything into your crockpot lickety-split and dinner is taken care of. You’re free to go about your day knowing you have this bubbling pot of hearty chili to greet you when you get home.

The wonderfully spicy aroma will smack you in the face the moment you open the door and immediately beckon you to the table.

That’s seriously the best thing ever. Ever.

Slow Cooker Pumpkin Chicken Chili

Pumpkin Chicken Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 6 servings

  Pumpkin Chicken Chili

Slow cooker chili with pumpkin, chicken, corn and chickpeas.


1 can (14 ounce) diced tomatoes
1 can (14 ounce) pumpkin puree
2 cups chicken broth
1 large onion, diced
5 cloves garlic, minced
1 tablespoon chile powder
1 teaspoon ground cumin
1 heaping teaspoon dried oregano, crushed between fingertips
1 teaspoon sea or kosher salt
1/4 teaspoon black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional
1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
2 cans (14 ounce each) chickpeas, rinsed and drained
1 cup corn kernels, if frozen, thawed
2 tablespoons fresh cilantro, chopped
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving


  1. To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.
  2. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


  1. camie says

    Are all your recipes original? I just saw this exact recipe on get crocked. It’s a shame nobody gives anyone any credit anymore. I’d like to try this recipe!

    • Reeni says

      Hi Carnie! This is an original! Thanks for the heads up on Get Crocked. My recipe is probably in her ebook too – she’s making money off me. Anywho hope you like the chili! Enjoy what’s left of your day.

  2. Sherry says

    Can I substitute something else, like a different bean, for the chickpeas? My husband refuses to eat them, but I’d really like to try this recipe!!

    • Reeni says

      Hi Sherry! You can use any type of bean you like! I would probably go with white beans or black beans – I think they would taste the best.

  3. Justine says

    Could you use a can of diced tomatoes with green chilis(rotel) instead of the tomatoes and adobe peppers? Also, is one can of chickpeas ok or do you recommend two cans?

  4. Lil Dee says

    Just enjoyed a satisfying bowl of this delicious chili. A+ and easy too. I love very spicy foods – used 5 chilis w seeds and added 1 bhut jolokia – perfect!

    I made it as written but only 1/2 can garbanzos. Here is the nutritional info (assumes 6 servings of 15 oz each): 300 calories, 5 g fat, 22 carbs, 40 G protein. Super healthy!

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