You know how some recipes only use a portion of canned pumpkin, so then you’re left with half a can or so of the stuff? Sure, you could make something else like pumpkin muffins, but more than likely, you made something sweet and not super healthy in the first place.
That was exactly the predicament I was in after making Cinnamon Swirl Pumpkin Yeast Bread. Nothing a little dump-it-all-in-a-pot improvisation can’t fix!
I don’t think I’d heard of chili with pumpkin in it until a few years ago, but I never did try to make some. Having leftover pumpkin inspired me to give it a go…afterall, what was there to lose? Continue reading