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