The $6 canned pumpkin that saved my chili recipe

I used to think canned pumpkin was only for pies and nothing else. Then I saw a post about adding it to chili to thicken it up and cut the acid from tomatoes. I grabbed a 15 oz can for $1.29 at the Kroger on Main Street and dumped half of it into my usual bean and tomato chili. My partner took a bite and said it tasted like a restaurant version, not my normal thin stuff. The texture got creamy without any cream and it mellowed the tang so much I skipped the sugar I always added. Now I keep three cans in the pantry at all times. Has anyone else used pumpkin in savory soups or stews?

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2 Comments

evahenderson1mo ago

Try half a can in beef stew too, total game changer for the broth.

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shane_clark1mo ago

I burnt my last batch, but @evahenderson I'll blame the stew not the can lol.

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