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. EJC says

    I really like the flavor of this chili a lot. I did add a little frozen spinach because it seemed an easy way to slip in a little more veg. It cooked on high for about 4.5 hours. I added the chicken about an hour into the cooking time because I used pretty thin frozen chicken breast fillets from CostCo. Thanks for the recipe!

  2. EJC says

    Delicious! I really enjoyed it the first time. And I am making it again a week later! Now I know how great it is so it is harder to wait!

  3. Kim says

    I know that I am WAY late in commenting on this, but I made this dish this evening and its still simmering away in the crockpot. I just tasted it after 4 hours of cooking, and I’m wondering, are the chickpeas supposed to be eaten crunchy or soft in this chili? I started with dry chickpeas. Just wondering about the consistency! Thanks so much!

      • Reeni says

        Oh goodness I’m sorry Kim! They cooked for me in about 4 hours. My crockpot might run a little hotter than yours. . . let me know how it turns out. I’m going to make a note in the recipe.

  4. Tania says

    Hmm? Can you taste the pumpkin? Not sure if everyone likes pumpkin. May ave to just make it & tell anyone what’s in it till they eat?? Lol may get the stuff to make it this next weekend.

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