Please allow me to put a big caveat in front of this review. I really wanted to try this recipe as-is, but because of the pumpkin crop issues this year I was unable to find canned pumpkin in my local grocery stores. SO, I made a significant change: I bought two butternut squashes and split them, basted them with olive oil, and baked them face up in an inch of water with foil over the top for an hour. I then pureed the majority of the ingredients in the blender before placing them in the pot. I really liked the additions of blue cheese, bacon, and hot sauce, and also drizzled some scotch in to add to the recipe's deep flavor. The richness of the flavor is very nice, and I look forward to trying it with pumpkin when supplies are again available!

Reviewed On: Sep. 26, 2009

Five with some easy adjustments (most cooks adjust every recipe they see!): I had a hankering for fall foods and made this chili this afternoon. I took the advice of some of the other reviewers and doubled up on the tomatoes, added beans (I did kidney), and didn't skimp on seasonings such as garlic, cumin, cilantro, and chili seasoning. I also added ~1.5 Tbl honey. I used turkey sausage, rather than plain ground turkey. For the pumpkin puree, I cooked a whole golden nuggest squash (looks like a small pumpkin) in the oven at 400 for 40 minutes. I then cut it open into chunks and scooped out 1/2 of the meat of the squash and pureed with a cup of chicken broth. I let the whole mixture cook on low on the stove for the afternoon (great aroma), and served topped with shredded cheddar cheese, a dollop of sour cream, and buttered sourdough bread on the side. Next time, I'll add more beans and 1/2 lb to 1 lb more turkey. Hubby said it was "terrific", "awesome", and "really good". The kids were leary of the big chunks of tomato (you could puree if yours are picky) and the idea that I put "pumpkin" in it, but both filled their bellies with the chunks of turkey and everything that stuck to it.

Reviewed On: Sep. 21, 2008

I needed to use up pepperoni so I gave this a shot for Sunday lunch. I omitted the seasoning and the green pepper, and the flavor was surprisingly good. We really liked how flavorful the tomatoes turned out. The kids (7&5) even ate the veggies!

Reviewed On: Oct. 7, 2007