One Pot Pumpkin Chili
- 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.
- Add remaining ingredients except the cream. Simmer for 30 minutes.
- 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.