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Pumpkin White Bean Chicken Chili

Pumpkin White Bean Chicken Chili

Cozy, bright, and secretly healthy.

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Intro

I wanted a white chili that felt comforting without leaning on chili powder. This is it. Silky pumpkin broth, green chile warmth, tender shredded chicken, creamy white beans, and sweet pops of corn. Mom and I both loved it.

The chicken prep that changed everything

I tried a new approach before shredding, and it made all the difference. The chicken came out juicy and flavorful on its own, so when it met the pot it stayed tender and tasted like something you want a second bowl of.

Pumpkin, but make it savory

Pumpkin brings gentle earthiness with a touch of sweetness. A small pinch of cinnamon lifts that note in a savory way. It reads warm and round, not dessert.

Beans that melt into the stew

White beans were the right call. Pinto beans would stand apart. White beans meld into the broth and give it that natural creaminess you want in a white chili.

Texture that keeps each bite interesting

Corn adds clean, bright crunch. Each spoonful hits a different mix of silky broth, tender chicken, and soft beans with those sweet kernels tucked in.

What you’ll taste

• Warmth from green chiles
• Soft pumpkin roundness with a hint of cinnamon
• Juicy shredded chicken that carries real flavor
• Creamy white beans that enrich the broth
• A finish that clearly says chili even without chili powder

It’s a super healthy dish that never announces itself as such—just chock full of flavor.

Pro tips from my kitchen

• Season and cook the chicken well before shredding. That early flavor pays off in every bite.
• Do not skip the cinnamon. A small pinch makes the pumpkin sing.
• Let the pot rest a few minutes off heat before serving. The beans settle in and the broth turns silky.
• Finish with cilantro if you like a fresh edge. It plays nicely with the pumpkin and green chiles.

Serving and storing

Serve with warm tortillas or a simple green salad. It reheats beautifully, so lunch the next day is already handled.

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Text-Only Recipe (Fallback)

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Pumpkin White Bean Chicken Chili — Recipe (Text)

Yield: 5 servings

Ingredients

• 1½ lb chicken breast
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp oregano
• ¼ cup chicken stock
• 4 tbsp olive oil, divided
• 1 medium onion, chopped
• 3 cloves garlic
• 1 jalapeño, diced small (optional)
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• ¼ tsp cayenne pepper (optional)
• ¼ tsp cinnamon
• Salt and pepper, to taste
• 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, chopped + extra for serving
• Sour cream and sliced avocado, to serve

Instructions

1. Brine: In a container, add chicken breasts. Dissolve 2 tbsp salt in 2 cups water and pour over chicken. Cover and refrigerate 1 hour.
2. Mix the spice rub: combine ½ tsp cumin, ½ tsp coriander, ¼ tsp oregano, salt and pepper.
3. Preheat oven to 325°F.
4. Pat chicken dry. Rub lightly with olive oil; season all over with the spice mix. Place in a small pan with ½ cup chicken broth. Cover tightly and bake 30 minutes; set aside.
5. In a large pot, heat 2 tbsp olive oil. Sauté onion, garlic, and jalapeño (if using) until softened.
6. Add cumin, oregano, paprika, cayenne, cinnamon, salt and pepper; cook briefly to bloom spices.
7. Stir in chicken broth, pumpkin puree, white beans, and green chiles; bring to a gentle simmer.
8. Shred the chicken (stand mixer or two forks) and add to the pot with corn and cilantro. Stir to combine; warm through.
9. Serve with avocado, jalapeño, sour cream, and extra cilantro.

Approx. nutrition (per serving): 545 cal • 17 g fat (3 g sat) • 58 g carbs • 10 g fiber • 6 g sugar • 42 g protein • 1422 mg sodium • 92 mg cholesterol