It’s almost a misnomer to call this recipe simply “pumpkin chili.” While the hearty stew contains a whole can of the stuff (the kind you use for pumpkin pie), it’s also packed with ground beef, canned beans, and enough savory ingredients to make any major pumpkin flavor disappear. All that’s left is velvety richness, body and autumnal colour. During the season when you’re likely to have extra cans Pumpkin puree on hand for baking purposesThis is a great way to turn this into a quick, filling, super comforting weeknight meal. (If you have canned butternut squash puree in the pantry this would be a great pumpkin substitute!)