This hearty Pumpkin Chicken Chili keeps a cold day at bay with shredded rotisserie chicken, black beans, southwestern spices, and flavorful pumpkin.

Hot and Hearty
Hearty, dense, colorful and nutritious. I cannot say enough about this scrumptious Pumpkin Chicken Chili. It’s made with rotisserie chicken, black beans, southwestern spices and canned pumpkin for a one pot dinner that’s warming, comforting and so, so easy to make.

A Hearty, Earthy One Pot Meal
Pumpkin adds such a mellow, earthy and slightly sweet flavor to this chili. I wish I’d done it sooner! If you’re a fan of pumpkin, you should also give my Pumpkin Pot Pie Soup a shot. Serve with some pumpkin biscuits and the only sound you’ll hear at dinner is clinking spoons!

And I cannot emphasize enough how easy it is. From start to finish, you can have this balanced, delicious dinner on the table in less than 30 minutes. One of my favorite recipes to make with a rotisserie chicken. It’s perfect for those cold nights when you’re craving some comfort but don’t have a lot of time.

Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Canola oil
- Chopped white onion
- Minced garlic
- Chili powder
- Cumin
- Cried oregano
- Cinnamon
- Kosher salt
- Chicken broth
- Canned pure pumpkin puree
- Canned diced tomatoes with green chilies (such as Rotel),
- Black beans
- Shredded rotisserie chicken
- Lime
Supplies:

How to Make Pumpkin CHicken Chili
- Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let sauté for about 5 minutes until onions become translucent.
- Stir in chili powder, cumin, oregano, cinnamon and salt.
- Add chicken broth, pumpkin puree, diced tomatoes, 2 cans black beans, and shredded chicken to the mixture in the pot.

- Stir to combine.

- Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving.

- Serve with tortilla chips or cornbread.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat either in individual servings in the microwave, stirring every 30 seconds, or in a pot on the stove over medium-low heat. If the soup is too thick, add additional chicken broth when reheating to thin it out a bit, if desired.
To freeze leftover pumpkin chili, let cool completely and then transfer to a freezer-safe sealed container to store in the freezer for up to 3 months. When ready to enjoy, let the frozen chili defrost in the refrigerator overnight and then reheat in single servings in the microwave or on the stovetop over medium-low heat.

More Hot Meals in Minutes
Get family dinner on the table in about 30 minutes with My Favorite Hot Meals in Minutes. These delicious and quick dinner recipes are perfect for weeknight meals when time is short and the crowd is hungry.

If you make this Pumpkin Chicken Chili be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,


Pumpkin Chicken Chili
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
Description
This hearty Pumpkin Chicken Chili keeps a cold day at bay with shredded rotisserie chicken, black beans, southwestern spices, and flavorful pumpkin.
Ingredients
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 2 cups chicken broth
- 1 (15 ounce) can pure pumpkin puree
- 1 (10 ounce) can diced tomatoes with green chilies (such as Rotel), undrained
- 2 (15 ounce) cans black beans, undrained
- 3 cups cooked and shredded rotisserie chicken
- juice of 1 lime
- more salt to taste
Instructions
- Heat canola oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Let sauté for about 5 minutes until onions become translucent.
- Stir in chili powder, cumin, oregano, cinnamon and salt.
- Add chicken broth, pumpkin puree, diced tomatoes, 2 cans black beans, and shredded chicken to the mixture in the pot. Stir to combine.
- Let soup simmer over medium heat until heated all the way through.
- Add juice of 1 lime and season with salt to taste before serving. Serve with chips or cornbread.