"It's almost a misnomer to call this recipe simply "pumpkin chili." While there is an entire can of the stuff (the kind you'd use for pumpkin pie) in the hearty stew, it's also chock full of ground beef, canned beans, and enough flavorsome ingredients that any prominent pumpkin flavor all but disappears. What's left is velvety richness, body, and an autumnal hue."
"What's left is velvety richness, body, and an autumnal hue. During the season when you're likely to have an extra can of pumpkin purée on hand for baking purposes, this is a great way to repurpose it into a speedy, filling, extremely cozy weeknight meal. (Canned butternut squash puree would make a great substitute for the pumpkin if you happen to have one in the pantry!)"
An entire can of pumpkin purée is combined with ground beef, canned beans, and other flavorsome ingredients to make a hearty chili. The pumpkin pie–style purée blends into the stew so its prominent flavor all but disappears, leaving velvety richness, added body, and an autumnal hue. The recipe yields a speedy, filling, extremely cozy weeknight meal ideal for times when extra pumpkin purée is on hand for baking. Canned butternut squash purée can substitute for pumpkin. The dish focuses on savory depth and texture rather than a dominant pumpkin taste.
Read at Bon Appetit
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