One Pot Pumpkin Chili


  1. In a large pot over medium heat, brown the chicken. Drain the fat, add the onion and red pepper. Cook until soft, about 5 minutes.
  2. Add remaining ingredients except the cream. Simmer for 30 minutes.
  3. Stir in the cream. Season to taste with salt.

TIP: Can be made a few hours ahead and reheated or kept warm in a slow cooker on "warm" setting.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen


1 pound Tyson Fresh Ground Chicken

1 onion, chopped

1 red bell pepper, chopped

2 15.5-ounce cans Dakota's Pride Great Northern Beans, drained and rinsed

14.5 ounces Happy Harvest Diced Tomatoes

2 8-ounce cans Happy Harvest Tomato Sauce

1 ½ cups Baker's Corner 100% Pure Canned Pumpkin*

2 cups Chef's Cupboard Chicken Broth

¾ teaspoon Stonemill Essentials Ground Cinnamon

¾ teaspoon Stonemill Essentials Basil Leaves

1 teaspoon Stonemill Essentials Iodized Salt, plus additional to taste

¾ teaspoon Stonemill Essentials Chili Powder

½ teaspoon Stonemill Essentials Garlic Powder

1 ½ teaspoons Baker's Corner Granulated Sugar

¼ cup Friendly Farms Heavy Whipping Cream

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
5 minutes

Cook Time:
45 minutes

Total Time:
50 minutes