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pumpkin white bean chicken chili with avocado, yogurt and fresh cilantro

Pumpkin White Bean Chicken Chili

Maggie Michalczyk, RDN
Pumpkin white bean chicken chili is a flavorful and nutritious meal that you'll want to make again and again this fall! It comes together in one pot and tastes even better the next day. 
Prep Time 10 mins
Cook Time 30 mins
Servings 5 servings


  • 1 1/2 lb chicken breast
  • 4 tbsp. olive oil divided
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeno chopped + extra for serving
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cinnamon
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 5 cups chicken broth
  • 1 can pumpkin puree
  • 1 can white beans
  • 1 can green chiles
  • 1 cup fresh or frozen corn
  • 1 cup cilantro + more for serving
  • plain greek yogurt to serve
  • sliced avocado to serve


  • Heat 2 tablespoons of olive oil over medium high heat in a pot. Add the chicken and saute for about 3-5 minutes then remove and set aside.
  • In the pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened.
  • Add cumin, oregano, paprika, cayenne pepper, cinnamon and salt and peppers. Reduce heat to medium and let simmer.
  • Add the chicken stock, pumpkin puree, beans, and chilies. 
  • In the bowl of a stand mixer or using two forks, shred the chicken.
  • Once shredded, add in the chicken, corn and cilantro. Stir to combine. 
  • Add to a bowl to serve and top with sliced avocado, jalapeno, greek yogurt and cilantro. Enjoy! 
Keyword pumpkin white bean chicken chili; pumpkin chili, pumpkin white bean chili