pumpkin chicken chiliThis comforting fall chili recipe incorporates vitamin and fibre-rich pumpkin puree and uses chicken instead of beef for those looking for a leaner source of protein (of course you can substitute beef instead of chicken if you prefer!)

Keep reading to learn how to make this hearty pumpkin chicken chili!


1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

1 bell pepper, diced

1 pound ground chicken

2 cups canned plain pumpkin puree

1 can (15 oz) kidney beans (or whatever beans you prefer), drained and rinsed

1 can (15 oz) diced tomatoes

2 cups chicken broth

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste


  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes, until the vegetables are softened.
  2. Add the ground chicken and cook until browned and no pink remains (about 5-8 minutes). Add garlic and continue to cook for another 1-2 minutes, until fragrant.
  3. Stir in the pumpkin puree, beans, diced tomatoes with juice, chicken broth, and seasonings. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for about 20-30 minutes for flavours to come together.
  5. Taste and adjust the seasoning if needed.
  6. Serve hot and enjoy your pumpkin chicken chili!