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Slow Cooker Chicken Chili with Pumpkin #slowcookerchili #easydinner

Slow Cooker Chicken Chili with Pumpkin

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  • Author: Tara Deal Rochford
  • Total Time: 0 hours
  • Yield: About 6 servings 1x
  • Diet: Gluten Free


Slow Cooker Chicken Chili with Pumpkin is a comforting and nourishing meal filled with flavor, perfect for the colder months of the year.



1 tablespoons extra virgin olive oil

1 onion, diced

2 teaspoons garlic powder

1 lb ground chicken

1 Tablespoon chili powder

1 Tablespoon cumin

½ teaspoon cinnamon

2 teaspoons oregano

2 bell peppers, deseeded and chopped

1 15oz can tomato sauce

2 10 oz cans diced tomatoes with green chilies, with juices

1/2 cup pumpkin puree

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed (white beans work well here too!)

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

Garnish: avocado, Greek yogurt, sour cream, fresh diced tomatoes, cheese, green onions


Heat the olive oil in a medium to large skillet over medium heat. Add the onion and cook for about 5 minutes, or until it is soft and translucent. Stir in the garlic and brown the chicken with the onion and garlic, occasionally breaking up the meat. About 5 minutes.

Transfer the cooked chicken and onions to the bowl of your slow cooker. Add in the chili powder, cumin, cinnamon, oregano, bell peppers, tomato sauce, diced tomatoes, pumpkin, black beans and kidney beans, salt and pepepr. Stir to combine. Cover and cook on low for 6-8 hours or on high for about 4 hours.

If chili is too thick, add in a little more broth.

Season to taste. Ladle into bowls and top with desired garnishes.


You can easily swap white beans for the kidney beans and still end up with a delicious chili.

  • Prep Time: 15 minutes
  • Cook Time: 4-8 hours
  • Category: dinner
  • Method: slow cooker
  • Cuisine: American