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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Reviewed: Mar. 2, 2009

Verbatim except for omitting the sugar, this was just your average very mild chili; the pumpkin puree and pumpkin spice were almost undetectable. Too much tweaking is necessary to yield a chili worthy of having the word pumpkin in the name (so I suggest looking for another recipe if you seek a chili with ever moderate pumpkin flavor); however, this is a decent recipe (omitting the pumpkin pie spice and again, the sugar) if you are looking for a way to sneak in vitamins... although if this were the case you probably would also instead look for another recipe not quite so heavy on the ground meat and heavier on the vegetables and beans. But as for this recipe, you should, at the very least, double the amount of pumpkin puree, pumpkin spice, and chili powder.

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MG85

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Reviewed: Jan. 31, 2009

This was very good - especially after about a day of letting it sit and allowing the flavors to mingle. I used Splenda in place of the sugar. I also didn't have any canned tomato juice on hand so I substituted 4 cups of freshly juiced tomatoes (done with my juicer) and 2 cups veg. broth. Because I was not using commerical tomatoe juice, I had to add quite a bit more salt - 1 to 2 TBs. This is not a spicy dish; if you like spicy, I would recommend adding cayenne pepper to the recipe. All in all, very good.

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Becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jan. 25, 2009

Delicious! I can't follow a recipe to save my life so my end result is quite different from this recipe, but I feel it deserves a five-star rating because of the inspiration it provides. The pumpkin, pumpkin pie spice, and (brown) sugar, combined with red pepper flakes, cumin, and green chilis give this a wonderful sweet-and-spicy flavor that's pleasing to the palate. Thanks for the idea!

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amarie

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Reviewed: Dec. 20, 2008

Loved it, I made a few adjustment to suit my taste but it just has that extra something with the pumpkin and pumpkin pie spice. Definetly a must make!!!!!!!!!!!

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cookie doe

Cooking Level: Professional

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Reviewed: Dec. 4, 2008

I made this chili for our day after Thanksgiving family get-together, and it was a hit! I used 1 lb. turkey and 1 lb. ground beef, and my husband and his father raved about it. In fact, this dish may become a family tradition for the day after Thanksgiving! Thanks!

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mouse29

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

I loved this recipe, but I made a few changes because I used what I had in the kitchen...I browned 1 1/4 lbs of ground turkey meat with some frozen diced green peppers and onions, i used 1 can of Bush's mild chili magic and 1 can of Bush's mild chili beans, 1 cup of mild salsa, 1tbsp of cinnamon, 2 pieces chopped celery, 2 spoonfuls minced garlic, a sprinkle of thyme leaves and a sprinkle of crushed red pepper, and the 1/2 can of pumpkin. I omitted the remaining ingredients the recipe calls for, because the bush's chili beans already have the spices and tomato paste. This recipe is not spicy at all (just the way my family likes it!) and it is very easy! I don't have a stove so i had to use an electric skillet and a crockpot.

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SaraLynn

Cooking Level: Beginning

Home Town: Fall River, Massachusetts, USA

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Reviewed: Oct. 31, 2008

This recipe is very unique. It was good but a little too sweet I thought. I would go easy on the sugar and add some cayenne pepper for heat. Also, not alot of tomato juice for chunky chili. Good flavor still, just a few changes.

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Anna

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

SOOOOO DELICIOUS! I'm SO glad that I made this. I followed the suggestions of others, and did the following: Added 2 cans of black beans instead of kidney beans. Added a little more pumpkin than what was called for -- maybe (1) 15oz can and a half? Added about 5 sliced carrots. Added more spices overall, to taste, including more pumpkin pie spice, some cumin, some cayenne pepper, some more cinnamon, more chili powder, more ginger... Even then, the chili wasn't horribly spicy. I also didn't add the whole can of tomato juice - maybe just 3/4 of it. I wanted a nice, thick chili. The pumpkin makes this chili rock out!! And it's nearly impossible to screw up the recipe. Just dump stuff in a pot and let it simmer. Duh.

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CHRISSYBERRY

Cooking Level: Intermediate

Home Town: Niagara Falls, New York, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

We have had this twice now. Really great flavor and texture.

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therockermom

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Washougal, Washington, USA

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Reviewed: Oct. 24, 2008

I am a chili purist, but this was very good. Use the basic recipe but feel free to add to it as your taste dictates. I used V8 instead of tomato juice for added flavor. I also used orange and yellow peppers instead of green for color. Don't be afraid to add a variety of beans(black,kidney,chili,etc.) Definitely season to taste. I used a package of chili mix and pumped it up with cayenne, cumin and chili powder. Sweet with a little bite. Oh, brown sugar works great too. I was hesitant at first but will definetly do this again. Thanks for a fun and yummy recipe!

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D.C. Only

Cooking Level: Expert

Home Town: Delano, Minnesota, USA

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Reviewed: Oct. 23, 2008

I just love this recipe. I've only made it twice, last year and again today. It's a great option for those who dislike spicy chili. I did what another reviewer said and added more chili powder, cumin, more pumpkin, and a little salt. You can really do whatever you want to this chili and it's going to turn out great. I only gave it 4 out of 5 because there's something missing and I can't figure out what it is. lol We just made this dish again on 11/23/09 and again I thought something was missing. I signed on here and read my review and found it funny. Still a great dish, but we felt it was a little on the sweet side this time. I may reduce the sugar by half next time.

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Steven

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 10, 2008

Yum Yum! I made the recipe as is but wasn't thrilled with the flavor so I added an extra can of beans, the rest of the can of pumpkin and a lot more chili powder and salt. Then it tasted super yummy! So, no big changes, just more of what was already in it. Thanks for sharing. I never would have thought about pumpkin in chili. It's an awesome way to get a big boost of nutrients into my husband.

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strawberrylicious31

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Reviewed: Oct. 7, 2008

Awesome recipe! I added carrots and black beans (instead of kidney) and it gave it has a very festive appearance. I made four servings and changed/reduced the white sugar from 2 TBSP to 2 tspn of brown sugar. I WILL be using this one again.

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drw2

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Reviewed: Oct. 4, 2008

What a nice twist on traditional chili. I followed the recipe to the letter, however I did throw in one chopped jalapeno. I gave some to my boyfriend's mom (a chiliholic) and she loved it (can't go wrong earning extra brownie points ;) ). I found that it tastes even better the next day, too. Thanks BMWRIGHT69.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 29, 2008

This chili turned out pretty good! I followed the advise of other reviewers and used a full 15 oz can of pumpkin and I also used turkey meat instead of beef. I chopped up a couple of jalepeno peppers and only used about 30 oz of tomatoe juice. Doubled the amount of pumpkin spice and also added a couple teaspoons of cummin. Don't forget to use SALT!!

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