This creamy chicken and pumpkin chili with coconut milk started as a happy accident. I had pumpkin puree and great northern beans leftover from testing my soft and fluffy pumpkin bars and was looking for something quick, comforting, nourishing, and delicious on a cool fall day. That first batch was a hit, and it has since become a regular in our dinner rotation and even made its way into friends’ kitchens!
This chili is intended to be very family-friendly and mild, but you can easily turn up the heat with your choice of chilies. The combination of pureed pumpkin and coconut milk adds rich, cozy flavor, making it almost a cross between chili and soup. Prefer a thicker chili? Simply double the beans or add a little extra chicken.
Not only is this chili comforting and flavorful, it’s also packed with fiber, protein, and immune-supporting vegetables. The perfect meal for fall get-togethers, Halloween parties, or any day you’re craving a comforting, cozy meal.
Step by Step Instructions for Creamy Chicken and Pumpkin Chili with Coconut Milk
Gather all ingredients: peppers, coconut oil, chicken, onion, garlic, cumin, coriander, Aleppo pepper, fine sea salt, black pepper, pumpkin puree, coconut milk, white beans, chicken broth, cilantro, spinach, lime.
Broil whole peppers until skins blister, 8-10 min. Steam covered 5-10 min, then peel, seed, and chop.
Heat coconut oil over medium heat. Sear chicken 2-3 min per side; remove and set aside to finish cooking later.
Cook onion until soft, then stir in garlic and spices. Add roasted peppers, beans, pumpkin, coconut milk, broth, and chicken; scrape up browned bits.
Simmer, covered, for 20 min until chicken is tender and flavors meld; then stir in the chopped cilantro, lime juice, and spinach, if using, and season to taste.
Creamy Chicken and Pumpkin Chili with Coconut Milk
A cozy, family-friendly chili with tender chicken, pumpkin, white beans, and coconut milk. Mild and comforting, yet easy to spice up if you like. Perfect for fall dinners, get-togethers, or any cozy night in.
4
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
2 green peppers (any combination of bell, Anaheim or Poblano, depending on desired spice)*
2 Tbsp coconut oil
1.5 lb chicken breast or thighs, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Aleppo pepper (or chili powder), optional
1/2 tsp fine sea salt, plus more to taste
1/4 tsp black pepper
1 cup pumpkin purée**
1/2 cup white beans, such as great northern (cooked or canned, drained)
1/2 - 1 cup chicken broth or water (adjust for desired thickness)
1.5 cups coconut milk (simple or full-fat for creaminess)
1/4 cup chopped fresh cilantro, loosely packed
1 cup fresh spinach, loosely packed (optional)
1 Tbsp fresh lime juice
- Optional for Serving
l ime wedges
c hopped fresh cilantro
pumpkin seeds
Directions
- To roast the peppers, set your oven to the broil setting. Place the whole peppers on a baking sheet and broil until the skins blister and blacken, turning occasionally, about 8-10 minutes. Transfer to a bowl, cover, and let steam for 5-10 minutes. Peel off skins, remove seeds, and chop. Shortcut: You can use jarred roasted peppers, rinsed, and chopped, in place of roasting fresh ones if you prefer.
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken in a single layer (work in batches if needed) and sear 2-3 minutes per side or until just beginning to turn golden. Remove and set aside, leaving any accumulated juices in the pot-they’ll add flavor when cooking the chili.
- Add the diced onion to your pot and cook until soft and translucent; about 5 minutes. Stir in the garlic, cumin, coriander, Aleppo pepper or chili (if using), salt and pepper. Cook another 30 seconds until fragrant.
- Add the roasted peppers, beans, pumpkin purée, coconut milk, and ½ cup broth (or water). Return the seared chicken (and any juices) to the pot. Stir to combine, scraping up any browned bits. Bring everything to a gentle simmer, then cover and cook for about 20 minutes, until the chicken is tender and the flavors meld. The mixture will thicken as it sits, so feel free to add up to another ½ cup of water or broth at this time.
- Stir in the chopped cilantro, lime juice, and spinach, if using, and season to taste. To serve, sprinkle with additional cilantro, a few pumpkin seeds and garnish with a lime wedge. Enjoy!
Notes
- *You can substitute jarred roasted peppers if you prefer. Stick to bell peppers if you prefer a mild chili or use poblano or Anaheim chilis if you like a little kick (just be cautious not to add more zip than intended).
- **You can use canned pumpkin puree, but I like to make my own: Slice a small pumpkin (I like using sugar pie pumpkin here) in half, remove the seeds, and roast cut side down at 400°F for about 35-45 minutes (depending on size), or until tender. Scoop out the flesh and blend until smooth, adding 1-2 tablespoons of water if needed.
