Cozy Pumpkin Chili

Fall, Healthy, Quick and Easy, Soups

Fall is right around the corner and I’m counting down the days because your girl is ready for fall leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.

For this pre-fall activity post, I’ve teamed up with ALDI, where you should go for all your autumnal food needs. They have everything from canned pumpkin to the best baking ingredients (at affordable prices) to this Digital Pressure Cooker (only $39.99 available for limited time!). It’s a one-stop shop for fall!

While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to be able to get right. It was one of those dishes that I knew I could make and not mess up. I like my chili cohesive and married. I like it to be on the thicker side. And I also love it with lots and lots of toppings.

This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker.

The onion and garlic and beef are sautéed with a bit of olive oil and then the spices, pumpkin, tomatoes and beans are added. The broth is added and after about 18 minutes of being cooked, it’s all done. It’s so fast and quick. The best part about it is that this is super flavorful and delicious, yet it doesn’t feel super heavy whatsoever. And the leftovers keep well in the fridge or freezer.

I served garnished it with a dollop of crema, cheese, cilantro and had a few cornbread muffins on the side! A true fall, cozy meal.

I hope you’re getting excited for fall because I know I am.

Cozy Pumpkin Chili

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 6 to 8

Ingredients

    Pumpkin Chili:
  • 2 tablespoons olive oil 
  • 1 yellow onion, diced
  • 3 garlic cloves
  • 1 pound organic grass-fed beef
  • 1 tablespoon kosher salt 
  • 2 tablespoons ground chili powder
  • 1 tablespoon smoked paprika 
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 (15-ounce) can of Baker’s Corner Pumpkin Puree 
  • 1 (28-ounce) can of diced tomatoes, pureed in a blender
  • 2 (15-ounce) cans of kidney beans
  • 1 (15-ounce) can of pinto beans 
  • 2 cups SimplyNature Organic Beef Bone Broth
  • 1 (15-ounce) can of diced tomatoes
  • Garnish:
  • 1/4 cup crema
  • 1/2 cup shredded cheese
  • 1 green onion, trimmed and sliced
  • Handful of fresh cilantro leaves
  • 1/4 cup pepitas
  • 2 limes, sliced

Directions

  1. In the Digital Pressure Cooker, set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. 
  2. Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 18 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.  
  3. Give it a taste and adjust the salt to taste. Divide amongst bowls and top with crema, shredded cheese, green onions, cilantro, pepitas and lime. 
https://www.acozykitchen.com/cozy-pumpkin-chili/

(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Previous Post Next Post

You Might Also Like

18 Comments

  • Reply Cozy Pumpkin Chili – A Cozy Kitchen – Food Blog August 29, 2018 at 3:06 am

    […] Read Full Article from Author Adrianna Adarme Source link […]

  • Reply Oana August 29, 2018 at 1:35 pm

    Even if it’s still in the 90s out there, I’m so ready for fall (weather and food), so I’m totally making chili tonight! (maybe crank up the AC and pretend it’s cool, ha ha). Thanks for sharing!

    • Adrianna Adarme
      Reply Adrianna Adarme September 4, 2018 at 2:43 pm

      ME TOO! haha. it’s been cooler than usual in LA which as been glorious! 🙂

  • Reply Cassie Autumn Tran August 29, 2018 at 8:03 pm

    Pumpkin puree in chili?! That actually sounds fantastic! I bet the chili base has the most beautifully creamy and hearty consistency. Definitely something I have to try!

    • Adrianna Adarme
      Reply Adrianna Adarme September 4, 2018 at 2:42 pm

      it was super creamy and thick but not heavy. 🙂

  • Reply Sophie September 2, 2018 at 2:02 pm

    I ran out and got this cooker since I had been debating the instant pot for so long! I would LOVE to see more recipes for what you cook on it!

    • Adrianna Adarme
      Reply Adrianna Adarme September 4, 2018 at 2:41 pm

      Oh yay!! Yes, I’m planning on making some more digital instant pot type recipes for fall since they’re so easy to make! 🙂

  • Reply Hasnain September 3, 2018 at 5:49 am

    Pumpkins are photogenic no matter what recipe and what food. thanks for the great recipe, i just want to say YUMMMM YUMMM YUMMMM…

  • Reply Cristina Di Noia September 3, 2018 at 6:10 am

    Beautiful photography, loving reading your blog posts.

  • Reply Abby September 12, 2018 at 5:39 pm

    This is bonkers good! I used a can of sweet potato (random) and tomato sauce because it’s what I had on hand. I will make it exactly like that again. And my kitchen wasn’t hot. In TX this matter especially for chili on a crisp 85 degree night.

  • Reply Katie October 2, 2018 at 8:15 am

    If I wanted to make this vegetarian, should I substitute something for the pound of beef? More beans? Or just leave it out?

    • Adrianna Adarme
      Reply Adrianna Adarme October 2, 2018 at 8:52 am

      Yes, you could use more beans! Or just leave out the beef.

  • Reply Lindsay October 3, 2018 at 5:20 pm

    Hi, Adrianna! I saw that you said this could be made in a crock pot as well… do you have some brief instructions on how you would cook it with that method?

    • Adrianna Adarme
      Reply Adrianna Adarme October 4, 2018 at 7:38 pm

      Yes, I would start it in the crock pot under the “saute” function (not sure if yours has that). And then cook on low for about 2 hour. Should work great!

  • Reply Anaïs October 22, 2018 at 5:27 am

    Yum, made this last night and we loved it! I used ground turkey and it worked out well. Great idea to add pumpkin to the sauce, the taste is subtle and gives a thicker chili. Question: I live in France and can’t figure out what crema in your recipe is…

  • Reply 30 Soups, Stews, and Chilis Made to Keep Winter Warm | foodiecrush November 1, 2018 at 5:01 am

    […] 5. Pumpkin Chili […]

  • Leave a Reply