Originally published September 25, 2025
Pumpkin White Bean Chicken Chili
Pumpkin White Bean Chicken Chili
Cozy, bright, and secretly healthy.
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.
Text-Only Recipe (Fallback)
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
- Brine: In a container, add chicken breasts. Dissolve 2 tbsp salt in 2 cups water and pour over chicken. Cover and refrigerate 1 hour.
- Mix the spice rub: combine ½ tsp cumin, ½ tsp coriander, ¼ tsp oregano, salt and pepper.
- Preheat oven to 325°F.
- 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.
- In a large pot, heat 2 tbsp olive oil. Sauté onion, garlic, and jalapeño (if using) until softened.
- Add cumin, oregano, paprika, cayenne, cinnamon, salt and pepper; cook briefly to bloom spices.
- Stir in chicken broth, pumpkin puree, white beans, and green chiles; bring to a gentle simmer.
- Shred the chicken (stand mixer or two forks) and add to the pot with corn and cilantro. Stir to combine; warm through.
- Serve with avocado, jalapeño, sour cream, and extra cilantro.
This Is Delicious! What Is It?
Pumpkin White Bean Chicken Chili
Ingredients
- 1 1/2 lb chicken breast
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon oregano
- 1/4 cup chicken stock
- 4 tbsp. olive oil divided
- 1 medium onion, chopped
- 3 cloves garlic
- 1 jalapeno, diced small (if desired)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (if desired)
- 1/4 teaspoon 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
- to serve
Instructions
- In a medium container with a cover, add chicken breasts. Add two tablespoons of salt to two cups of water and pour over chicken. Cover and refrigerate for one hour.
- Combine the cumin, coriander, oregano, salt and pepper and mix well.
- Preheat oven to 325°F.
- Remove chicken from fridge, pour off salt water and dry breasts.
- Spread light coating of olive oil over breasts.
- Sprinkle spice mix liberally over both sides of both breasts.
- Place chicken in small pan. Pour 1/2 cup of chicken broth over bottom of pan.
- Cover pan tightly with cover or aluminum foil and bake for 30 minutes.
- Remove from oven and set aside.
- In a large saucepan or stockpot, heat 2 tablespoons of olive oil.
- Add the onion, garlic (and jalapeno, if used). Cook until softened.
- Add cumin, oregano, paprika, cayenne pepper, cinnamon and salt and pepper to allow spices to bloom.
- Add wine and cook until wine is gone.
- 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, sour cream and cilantro. Enjoy!
Recipe and photograph by Robert Meyers-Lussier