This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.

Soup season has arrived!! This autumn curried pumpkin and chicken chili is a warming cozy dinner recipe perfect for a cool fall night.

There is nothing like curling up on a cool fall day with a warm pot of chili and turning on your favorite show. We packed in some warm fall flavors by adding some pumpkin, shredded chicken, white beans, root vegetables and warming curry spices. We loved this recipe so much, we made it a couple weeks in a row. It make a healthy amount for a large group of people or is great for meals throughout the week. And when topped with fresh cilantro and chopped green onions, it becomes a warming flavorful dish that will keep you coming back for more.

It seriously is one of our new top recipes for fall. It is super easy to whip together and will be a comforting go to meal all season long!!

Autumn Curried Pumpkin Chicken Chili

Start by cooking your chicken tenders….

In a large skillet, over medium heat, drizzle some olive oil and place the chicken tenders in the the skillet to cook. They will need to cook on each side for about 4-6 minutes until cooked all the way through.

If you do not have chicken tenders on hand, you can opt to use chicken breasts and slice them into thin pieces. You can also use ground chicken if you have that on hand. Any of these options will make an amazing chicken chili.

In your dutchoven….

Once your chicken is cooked, start by sautéing your vegetables in your dutch oven. If you have a large pot, you can us that as well. We just love how dutchovens cook the food. Add diced onion, chopped carrots, peppers, garlic into the pan. Once your vegetables have softened, add in the curry seasoning blend and stir around. Cook until fragrant! This is when everything starts to smell amazing!!

Stir and Simmer…..

Next you will add in the shredded chicken tenders, tomato paste, pumpkin puree, vegetable broth, canellini beans and coconut milk. Stir until all is combined and pumpkin puree and tomato paste are thoroughly mixed in.

Cover the pot and let it simmer for about 30-35 minutes, stirring occasionally. We like to check on the chili every 10 minutes to make sure it isn’t getting too hot and burning on the bottom of the pan. If it is sticking to the bottom of the pan. Reduce your heat to low.

Remove from heat and serve and add toppings…

Lastly, remove the pot from the heat and let it cool for about 10 minutes before serving. Add chopped green onions, cilantro, shredded cheese and salt and pepper to season. Snuggle up no the cough with a good movie and enjoy!