This hearty chicken chili gets an unexpected twist from pumpkin purée, adding a subtle sweetness to every warming bite. The slow cooker does all the work while you prep your favorite toppings.
Ingredients
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. ground cinnamon
- 1 (15 - oz.) can pumpkin puree
- 1 (28 - oz.) can crushed tomatoes
- 1 (15 - oz.) can low-sodium black beans, drained and rinsed
- 1 (15.5 - oz.) can kidney beans
- 2 cups reduced-sodium chicken broth
- 2 lbs. bone-in, skin-on chicken thighs
- Optional toppings: chopped cilantro, lime wedges, shredded cheese, sour cream, sliced jalapeño and tortilla chips
Steps
- To a 6-qt slow cooker, add onion, bell pepper, garlic, spices, pumpkin, tomatoes, black and kidney beans and broth. Season with salt and pepper. Stir together to combine. Nestle the chicken into the slow cooker so it’s mostly submerged.
- Cover and cook on low 7–8 hours or high 3–5 hours, until chicken is very tender and easily pulls from the bone. Transfer chicken thighs to a bowl or cutting board. When cool enough to handle, use forks to shred. Discard skin and bones.
- Return chicken to slow cooker and stir. Season with salt and pepper to taste. Top with optional toppings such as cilantro, a squeeze of lime, cheese, sour cream, jalapeño and tortilla chips.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- easy healthy dinners
- slow cooker chili
- fall dinner recipes
- Fresh Magazine October November 2026
- pumpkin chili recipes