Buffalo Chicken Pumpkin Chili

Tired of the same old chili recipes that feel too heavy or predictable? Buffalo Chicken Pumpkin Chili is the ultimate fall comfort dish spicy, tangy, and perfectly balanced with creamy pumpkin goodness.

At dishfoody.com, I’m all about combining bold flavors with cozy, nourishing ingredients, and this chili does just that. It blends tender shredded chicken, smoky spices, buffalo heat, and subtle pumpkin sweetness into a one-pot wonder that’s as easy as it is unforgettable.

Below, we’ll dive into why this recipe works, the best ways to prep, tweak, and serve it, and tips to make it your new cold-weather favorite.

Why This Buffalo Chicken Pumpkin Chili Recipe Works

• Combines unexpected flavors: pumpkin adds creamy texture and mellow sweetness that balances buffalo spice.
• Made in one pot with easy cleanup ready in under an hour.
• Customizable spice level and toppings to please everyone at the table.

Choosing the Right Meat for Buffalo Chicken Pumpkin Chili

Best Cuts for This Recipe

Boneless, skinless chicken breasts or thighs both work beautifully. Breasts keep it lean, while thighs add a little richness for a heartier bowl. You can also use pre-cooked or rotisserie chicken for a quicker option.

Buying Tips

Look for high-quality chicken with no added sodium or water. Fresh cuts give better flavor absorption from the chili base and buffalo sauce.

Substitutions

Use ground chicken for a chunkier texture or swap for turkey for a mild variation. This also keeps the dish lighter and lower in fat without losing the signature chili vibe.

Ingredients & Prep for Buffalo Chicken Pumpkin Chili

Prep Essentials

You’ll need:

• 2 tablespoons avocado or olive oil
• 1 lb chicken breasts (shredded after cooking)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup celery, thinly sliced
• 1 cup canned pumpkin puree (not pie filling)
• 1 (14 oz) can diced tomatoes
• 1 ½ cups chicken broth
• ½–¾ cup buffalo sauce (depending on spice preference)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• 1 (15 oz) can white beans, rinsed and drained
• ½ cup Greek yogurt or sour cream (for thickness and creaminess)
• Optional toppings: shredded cheddar, green onions, avocado slices, or blue cheese crumbles

Preheat your pot or Dutch oven over medium heat while prepping vegetables and opening canned ingredients for smooth workflow.

Making the Base

Sauté diced onion, garlic, and celery in oil until softened, about 5 minutes. Add in spices and stir for a minute to bloom the flavors.

Pumpkin Fusion

Add pumpkin puree, diced tomatoes, buffalo sauce, and chicken broth to create a rich, slightly smoky base that complements the heat.

Step-by-Step Cooking Instructions for Buffalo Chicken Pumpkin Chili

Pre-Cooking Prep for Buffalo Chicken Pumpkin Chili

Cook or shred your chicken if not using pre-cooked. For best flavor, pan-sear raw chicken breasts before simmering them in the chili mixture.

Cooking Method for Buffalo Chicken Pumpkin Chili

Add chicken and all ingredients to the pot. Stir well, bring to a boil, then reduce to medium-low heat and simmer uncovered for 25–30 minutes, stirring occasionally. This thickens the sauce and blends the pumpkin and spice flavors.

Doneness Check for Buffalo Chicken Pumpkin Chili

The chili should thicken slightly with a velvety texture. Chicken should shred easily and be completely coated in the buffalo-pumpkin base. Taste and adjust buffalo sauce or salt before removing from heat.

Resting for Buffalo Chicken Pumpkin Chili

Let sit 5 minutes before serving this helps flavors settle and makes the chili easier to scoop and garnish.

Pro Tips for Perfect Buffalo Chicken Pumpkin Chili

Avoiding Dry or Over-Spicy Chili

Always start with less buffalo sauce you can add more later. Stir in Greek yogurt or extra pumpkin puree to mellow heat if it gets too fiery.

Tool Recommendations

A heavy-bottomed Dutch oven retains heat beautifully for even simmering. For shredding chicken quickly, use a hand mixer in the pot once it’s cooked.

Storage & Reheating

Store leftovers in airtight containers up to 4 days or freeze up to 2 months. Reheat on medium-low heat with a splash of broth for best texture.

Flavor Variations for Buffalo Chicken Pumpkin Chili

Spicy Twist

Add chopped jalapeños or chipotle peppers for a smoky kick.

Keto/Paleo

Skip the beans and thicken with extra pumpkin or a little cauliflower puree instead.

Global Flavors

For a Tex-Mex flair, stir in corn and cumin. For an Italian-inspired version, use roasted red peppers and fresh basil.

Serving Suggestions for Buffalo Chicken Pumpkin Chili

Serve with thick slices of crusty bread, tortilla chips, or cornbread. Top with shredded cheddar, diced avocado, or a drizzle of ranch for cooling balance. For gatherings, set up a chili bar with different toppings like crumbled blue cheese, pickled jalapeños, and crushed tortilla strips.

FAQs for Buffalo Chicken Pumpkin Chili

Can I make this in a slow cooker?
Yes combine all ingredients and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Can I use canned chicken?
You can, but fresh cooked or shredded chicken gives better texture and flavor depth.

Is this chili spicy?
It’s moderately spicy; reduce buffalo sauce or add extra pumpkin to mellow it.

Conclusion

Buffalo Chicken Pumpkin Chili is the perfect fall twist on a classic comfort dish hearty, flavorful, and just the right amount of fiery. It’s a one-pot wonder that feels gourmet but remains simple enough for busy weeknights. Join thousands of readers at dishfoody.com discovering bold, seasonal recipes, and check out our Ground Turkey & Brown Butter Sage Stuffed Pumpkins for a savory complement to this spicy-sweet masterpiece.

Buffalo Chicken Pumpkin Chili

Print Recipe

A hearty, spicy Buffalo Chicken Pumpkin Chili packed with lean protein, creamy pumpkin, and bold buffalo flavor perfect for cozy fall nights.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups chicken broth
• 1/3 cup buffalo sauce (or to taste)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, green onions, blue cheese crumbles

Instructions

• 1. In a large pot, heat olive oil over medium heat.
• 2. Add ground chicken and cook until browned, breaking it up as it cooks.
• 3. Stir in diced onion, garlic, and bell pepper. Cook until softened.
• 4. Add pumpkin puree, diced tomatoes, beans, chicken broth, and buffalo sauce.
• 5. Season with smoked paprika, cumin, chili powder, salt, and pepper.
• 6. Bring to a simmer, then reduce heat and cook for 20–25 minutes, stirring occasionally.
• 7. Adjust seasoning or buffalo sauce to taste.
• 8. Serve warm with desired toppings.

Notes

• For a creamier version, stir in 1/4 cup Greek yogurt or cream cheese at the end.
• Use rotisserie chicken instead of ground chicken for a shortcut.
• Leftovers taste even better the next day perfect for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 6g
• Sodium: 780mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 65mg

Keywords: buffalo chicken chili, pumpkin chili, healthy fall dinner, spicy soup