Creamy Pumpkin Chicken Chili

this comforting bowl of chili makes a delicious fall meal

About the Author: 

Amy Rains is a local Williamsburg nutritionist, author, recipe developer, food photographer, and founder of wholesomelicious.com. She couples her years of experience in the kitchen with her MS in human nutrition to share nutrient dense and easy to prepare meals with her readers. She is author of two cookbooks: One-Pot Gluten-Free Cooking and The Big Book of Instant Pot Recipes.


2 tbsp avocado oil or olive oil

1.5 lbs chicken breast (or 3 cups shredded cooked chicken)

1 medium yellow onion

2 jalapeno peppers

2 poblano peppers

2 tbsp chili powder

2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp sea salt

1x 15 oz can diced tomatoes

1x 15 oz can pumpkin puree

2x 4 oz cans diced green chilis

1/2 cup chicken broth

8 oz cream cheese (softened)

1/3 cup chopped fresh cilantro (for serving)


1. Heat a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).

2. Prepare the vegetables: dice the onion, remove the seeds and stem from the jalapeño and poblano peppers and dice. 

3. Place the onion in the pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers. Cook for another 2-3 minutes until softened.

4. Add the chicken back to the pot. Coat chicken and vegetables with spices and salt. Top chicken and vegetables with the canned tomatoes, pumpkin, green chilis, and chicken broth. Bring the mixture to medium high heat, and stir for another 2-3 minutes.

5. Reduce heat to low, and stir in the cream cheese. Continue to stir until cheese is well incorporated and creamy.

6. Serve hot with cilantro.

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