Reviewed: Oct. 24, 2009

This was great just a bit sweet and not spicy. I fixed just as directed. However, I next time I will make some changes. I will leave out the sugar and add more chili powder. It was just not spicy enough for me. Even my husband who does not like spicy thought it was too sweet. It was a hardy meal and will for sure cook it again.

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stuffedpuppet

Cooking Level: Expert

Home Town: Borger, Texas, USA

Living In: Floydada, Texas, USA

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Reviewed: Oct. 24, 2009

This was a Big hit at a chili cook-off I just participated in, we had people from all over the place asking if this was the pumpkin chili booth they'd been hearing about. I added a little cayanne and cummin just to give it some heat and chili flavor but it's good either way.

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CowboyCook'n

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Reviewed: Oct. 21, 2009

Came out think and dry. Not a big hit at the party I brought it to.

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gmichaela

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Reviewed: Oct. 21, 2009

This is really delicious, and pretty healthy, too.

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KKINUCAN

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Reviewed: Oct. 21, 2009

Tried this 'cause it just sounds like Fall. It's easy and tastes OK. We were glad to try it, but probably will not do it again...he likes my regular chili better. I did learn from the recipe to use tomato juice instead of tomato paste and water...much easier. Thanks.

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Gale

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Reviewed: Oct. 20, 2009

This is the definition of fall, it smells so delicious, and tastes great too. It is very mild, but flavorful. I didn't add any sugar and don't know that I would. If you are looking for your "typical" chili, don't try this, but if you want something different and fun, this is it!

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cookininco

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Reviewed: Oct. 19, 2009

I definitely wouldn't ue all of the juice, it makes it way too watery for chili. I would use half of what the recipe calls for. I also put half of the sugar in the chili and it was still too sweet. I used the whole can of pumpkin and liked the texture. i added curry, salt, and pepper to this recipe and it was an interesting addition. It did win our chili cook off, though. Just not my taste.

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evaclair

Cooking Level: Beginning

Home Town: Lee's Summit, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 12, 2009

I thought this sounded funky but wanted to try it. Glad I did. The pumpkin flavor wasn't very strong. I didn't add sugar b/c I assumed it really wouldn't need it. Second batch I made I added red pepper flakes which took over the that pumpkin flavor. First try, I used half a green pepper and it overpowered the chili.

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NifferJJL1980

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Reviewed: Oct. 12, 2009

Don't use all of the tomato juice. The pumpkin taste is not very strong, so don't be afraid. The chili is pretty sweet, so use less sugar if you don't like sweet chili. Pretty good overall.

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mawillits

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Reviewed: Oct. 8, 2009

I LOVE pumpkin recipes so I had to try this out. I used ground turkey instead of beef, but other than that, did not change a thing. I agree with others - the spices are pretty bland, which would make it a good kid's chili. I am not a huge fan of spicy food, but I still found myself adding a LOT more chili powder and a sprinkle of red pepper flakes after the first taste. I was disappointed that the pumpkin flavor was mostly lost unless I really looked for it - and the can of tomato juice was HUGE... I think I am used to my chili being a bit thicker. This is by no means a bad recipe - but I would probably choose one of my other favorite chili recipes before I chose this one again! I might try adding pumpkin to my favorite chili recipe on this site: "Laura's Quick Slow Cooker Chili."

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Linzerino

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Reviewed: Oct. 6, 2009

This was so good... prefect for a fall evening. I did make a couple changes based on other reviews. I used a whole can of pumpkin, 2 cans of tomato sauce instead of tomato juice and 1 pack of taco season (just because I realized I was out of chili powder 3/4 of the way thorugh putting it all together). I also cut back on the sugar just a bit. Will certainly be making this often this winter.

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StringBean

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 6, 2009

Very good chili with lots of flavor.

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Kim

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Oct. 4, 2009

This was the best chili I have ever eaten. I'm not a big chili fan but THIS was great.

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nicnakpatywack

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Reviewed: Oct. 4, 2009

Best chili recipe! For more kick and flavor I added 2 tablespoons of pumpkin spice and the whole can of pumpkin puree. I actually bought organic pumpkin pie filler which already has spice in it as well!

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recipesfromboone

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Reviewed: Sep. 28, 2009

This is the best! I love it. The only thing I did differently was use a red bell pepper instead of a green one, but that is because I don't like green peppers! This is very good, my family enjoyed it!

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crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Sep. 28, 2009

I enjoyed trying this chili recipe, but it required lots of doctoring on the spices to overcome the blandness of all of that tomato. My falt, a recipe calling for 48 oz tomato juice and an additional 28 of whole, I should have known better. On the upside, it does make a ton of chili, and it is certainly mild enough for the kiddies. Next time I might consider subing a pound of the ground beef for some spicy italian sausage, and definitely cutting back on the juice for a little thicker chili. Like others I did double the chili powder, added cayenne pepper, tripled the pumpkin, and added cumin & a pinch of clove. I added more pumpkin pie spice, too, but the pumpkin flavor was lost. My hubby loved this. Thanks for your submission.

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 26, 2009

Love this recipe and all the spices. Perfect for a fall day!!!! Yum!!!

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ladybug34

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Reviewed: Sep. 4, 2009

This was an interesting dish. I understand that this is supposed to be a different kind of chili. However, it is too sweet. I'll definitely make this again. I think next time I'll add a little more heat and cut back on the sugar. My son loved it. He ate two bowls and leftovers for lunch.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: May 20, 2009

I made this recipe for a chili contest at my office and I won the 1st place! I did make some changes to it: I added a couple of fresh jalapenos, cumin and cayenne pepper for an extra kick. I used green, yellow, orange and red bell peppers and they gave the chili a wonderful color! I also added salt (lots) and cut back on the sugar.I used black beans instead of kidney and substituted V8 for the tomatoe juice. I also used the whole pumpkin can. Everyone loved it!!! Thank you for posting this recipe! I am the 2008 Chili Champion! Yay!

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Monica

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Reviewed: Mar. 24, 2009

This chili was very delicious.My coworkers loved it and couldn't get enough of it.Instead of using half a can of pumpkin puree I used the whole can and used 2 tablespoons of pumpkin pie spice and used the whole packet of chili powder

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MUSKA

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