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!
Healthy Pumpkin Chili
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 4
I feel like I’m kinda stupid but I was a lil confused by the instructions.. after you sauteed the goods do you add them to the big pot of veggie stock or do you pour it and all the other stuff into the sauteed stuff pan.. Sorry for being confused.
You saute the onion and celery in your choice of either a half cup of veggie broth or a tbsp of olive oil (in a large pot). Then you begin adding everything else to these sauteed veggies in the big pot. I think you are confused because it called for a half cup of veggie broth for saute and then another 2 cups of broth for the soup stock.
If I wanted to use a crockpot, how long do you suggest I cook it for and do you think I would need to make adjustments to the quantity of any of the ingredients?
Very nice and quality food but too complicated. It’s going to take a long time to master. Thanks though.
What about using fresh pumpkin???
Hi Amy! You absolutely could use fresh pumpkin, although I’m not sure of the best way to cook it?! I’m sure it would taste way better but I’m not sure I have the patience ha! Do let us know if you try it 🙂
Shannon
Made this tonight because I’m pretty excited for Fall-it’s amazing! I will definitely be making it again!
I made this today and it was heavenly! I calculated the weight Watchers points and found one cup was one point! My kind of lunch!! My hubby has made a pumpkin chili with meat and maple syrup that’s also heavenly, but I wanted something Vegetarian and few WW points. This hit the spot. I froze much of this and will eat it throughout the week. I will be putting this into my regular meal planning. It was amazing, and so healthy! Thanks for posting this!
Could you share your husbands recipe for his chilli? It sounds good as well.
Very Good! Made it today! Any thoughts on calories per serving?
Would love to have this as well- calories /serving at a minimum plus also nutritional info if available.
Hi! Thank you for sharing your recipe! I’m making it tonight and can’t wait. I’m just one person though so I was wondering about how long this would stay in the fridge for? Thanks!
Hey Lauren! I think it would stay good in the fridge up to 4, maybe 5 days. It’s always better the next day!!
I make a similar recipe but all ground beef. Mine doesn’t have the lime, either. I”ve been wanting to make without meat -at least sometimes – and will be trying this out this evening. If you live alone and you have leftover chili or soups, it’s just easy to put it in a sealed plastic bag and freeze til you want it again. I used my suction/sealer machine but individual sized zip lock freezer bags work well, too.
Can you make this in the crockpot?
Hey Alicia! Sure, I don’t see why not?! It will not need to be cooked as long either, since there’s no raw meat 🙂 let me know how it goes!
Made this tonight, was such a breeze and so delish, thanks!!
Hi Jessica, thanks! So happy you enjoyed it!
We made this today and oh my ! It was fabulous.
Do you know the nutritional breakdown?
are the nutritional facts listed on this site some where?
I have made several recipes from your site now and recommend your blog to others! This chili is perfect for fall. Thank you for sharing the recipe. 🙂
I make this all the time, I’m not vegan, and even my carnivore friends love it. Top with avocado and hot sauce, and although it’s vegetarian not vegan, a poached egg.
Dayumm, girl, I am in love!
Do you drain the tomatoes?
Shannon – do you rinse and drain your beans before putting them in?
Hey Sarah – yes I do and I added that part to the recipe! Thanks 🙂
Hi Shannon,,,, I was just checking in the comments for the “rinse and drain” or not for the beans… I see that you said you added that to the recipe… but it’s not there… making this dish right now… can’t wait to try it