"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. During the season when you're likely to have"
"flavor all but disappears. 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!)"
A full can of pumpkin puree (the type for pumpkin pie) blends into a hearty chili with ground beef, canned beans, and robust seasonings. The pumpkin largely loses a distinct squash flavor and instead contributes velvety richness, added body, and an autumnal hue. The combination of meat, beans, and flavorful ingredients yields a filling, cozy stew suitable for quick weeknight dinners. Canned butternut squash puree serves as an effective substitute when available. The recipe repurposes surplus canned pumpkin into a savory, comforting meal rather than a sweet bake.
Read at Epicurious
Unable to calculate read time
Collection
[
|
...
]