Pumpkin Chili

This pumpkin chili gets an entire can of pumpkin purée—but you’d hardly know it. Rather than making the chili taste like pumpkin, the purée gives it velvety richness, body, and an autumnal hue. (Be sure to buy pure pumpkin purée, not pumpkin pie filling.) Best of all, it comes together on the stovetop in just 35 minutes, making it an easy weeknight dinner that’s equally at home on game day or Halloween.One unusual step makes this quick chili work: Instead of browning the ground beef separately, you’ll cook it directly in the spiced pumpkin mixture. This keeps the meat tender during the short cook time while a vigorous stir breaks it down into chunky, satisfying bits. Worcestershire sauce brings in plenty of savory depth. Top each bowl with sour cream, sliced jalapeño, and crunchy toasted pepitas.Pumpkin chili FAQCan I use a different ground meat?Yes. Ground turkey and chicken both work well, but ground pork makes an especially rich, savory chili. Swap an equal amount of any of these for the beef and otherwise follow the recipe as written.Can I substitute butternut squash purée for pumpkin purée?Yes. Canned butternut squash or even sweet potato works well here—just make sure it’s 100% purée, not pie mix or otherwise sweetened.How should I store leftover pumpkin chili?Let leftover chili cool, then refrigerate it in an airtight container for up to 5 days or freeze it for up to 3 months. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen it.