Mmm, the third recipe in a row with pumpkin.. just trying to be as festive as I can be over here! Nah just kidding, didn’t plan for that to happen.. but when ALDI and Bon Appétit Magazine asked me to create a meal for 4 under $10, I thought the best and tastiest, most affordable meal would have to be something like chili – but with a fall spin on it!
The addition of pumpkin adds the creamiest texture and savory flavor, making for a hearty fall staple type dish.
Have you ever shopped at ALDI before? I hadn’t before this, but was pleasantly surprised by the organic options they offered, especially with the canned goods! Not knowing what to expect, I roamed the aisles, checking everything out and picking up a few other things besides what I needed, of course. Aside from the organic diced tomatoes, pinto beans, black beans and vegetables for this Healthy Pumpkin Chili, I wanted to try veggie straws, gluten free tortillas and vegan veggie burgers (so good, actually!)
Shopping at ALDI is a bit different from a normal grocery store (you need a quarter for a grocery cart that you will get back afterward) but similar to Costco, just not in bulk, as all the items are in the original box instead of lining the shelves. They also don’t provide bags (you can bring your own or buy the reusable bags super cheap though, for under $1) and you have to bag it yourself, which doesn’t bother me. All of these differences are cost effective for Aldi allowing for their more affordable prices. If you’ve never shopped there before, definitely try it out! The produce section was impressive as I noticed it was super fresh and seasonal because with some of the more affordable grocery stores, the produce can be far from fresh so ALDI hits it out of the park in that department.
All in all, I would definitely shop there again, especially for the high-quality produce and those veggie burgers!
This Healthy Pumpkin Chili comes together fairly quickly and I tried to keep things as simple as possible. While ALDI does offer a chili spice packet, it had milk in it so I created my own spice blend at home with staples that everyone will have in their kitchen. It’s not particularly spicy like my Spicy Veggie Bean Chili recipe but the spice level can be adjusted to your liking. Since it is for 4 people, I thought keeping the spice level to a minimum was the best way to go, but I did add some extra cayenne for myself because I appreciate some spice.
Let’s just say I have lots of yummy leftovers now!
- 1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, chopped (any color)
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- dash of cayenne pepper or red pepper flakes (optional)
- juice from 1 lime
- toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips
- In a big pot, heat up the vegetable broth.
- Sauté the onion and garlic until translucent, about 5 minutes.
- Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.
- Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
- Turn off heat and stir in the fresh lime juice.
- Serve immediately with your favorite toppings.
- Serving Size: 4