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Smoky Pumpkin Chicken Chili

Smoky Pumpkin Chicken Chili

Savory pumpkin chili is the perfect fall comfort food. Roasted poblano peppers and smoked paprika give this creamy pumpkin chicken chili the delicious smoky flavor.
5 from 3 votes
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Main Course
Servings 6


  • 3 tablespoons olive oil, divided
  • 2 poblano peppers
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced or chopped
  • 15 oz can diced tomatoes
  • 15.5 oz can cannellini or navy beans, rinsed and drained
  • 15 oz can 100% pure pumpkin puree
  • 14.5 oz chicken broth
  • 1 cup water
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes, optional
  • 3 cups cooked, shredded chicken
  • 8 oz cream cheese, cubed
  • 1/2 cup fresh cilantro, chopped


  • Place whole poblanos on a foil-lined baking sheet. Drizzle with 1 tablespoon of oil and place in the oven under the broiler. Broil, turning occasionally, until all sides are black and blistered. Immediately place peppers in a bowl and cover with plastic wrap for 10 minutes. Remove from the bowl and with the side of a sharp knife, gently scrape the skin off the peppers. Cut the stems off, slice in half, and remove the seeds. Dice and set aside.
  • Heat a large stock pot or enameled cast iron pot to medium-high. Add 2 tablespoons olive oil then add onions. Cook until soft and translucent then add garlic and diced poblanos and cook for 1-2 minutes.
  • Next, add tomatoes, beans, pumpkin, broth, water, chili powder, cumin, smoked paprika, salt, pepper, red pepper flakes and chicken. Stir to combine well. Cover and simmer for 20 minutes.
  • Add cream cheese and stir until melted. Stir in cilantro and serve.


  1. For a dairy-free option, omit the cream cheese. It is still creamy and delicious!
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