Reviewed: Nov. 6, 2003

I thought this sounded interesting, so I tried it. It was easy and tasty. The flavors blended well. It freezes well, too.

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PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Nov. 4, 2003

This was a good hearty chili, but the Pumpkin Spice flavor was a bit too much for me. I reduced this spice by half and it still overpowered the rest of the ingredients. However, I really enjoyed the addition of the pumpkin puree'. I also added a beef bullion cube to round out the flavor of the chili. If you are looking to try something different, then this is for you.

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AMY THUEY

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Reviewed: Nov. 1, 2003

Absolutely loved this recipe.. what a great twist to the the age-old chili!! Delicious served with buttered buns!

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THE3AUSTINS

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Reviewed: Oct. 9, 2003

Entered a chili cookoff competition at work with this recipe and came in second. Everyone gave it high marks and mainly wanted to taste it due to the uniqueness of using pumpkin in a chili. Am planning to enter it in a chili competition at a local festival next year.

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SPAYPETS

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Reviewed: Aug. 1, 2003

I used this recipe to enter a church chili cookoff and I won for having the most original chili. It was good, but not the best. I will probably make this again though.

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Jamie

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Reviewed: Jun. 22, 2003

Loved it! Fall is my favorite season and this chili fast-forwarded the seasons for me. My husband thought it was too sweet, but I finished it off.

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MandyH.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 21, 2002

The first thing my husband said after tasting this recipe was "you put something weird in your chili, didn't you?" He prefers my regular chili recipe - I thought it was okay. I tried it because I love different pumpkin recipes. I substituted pinto beans with jalepenos for the kidney beans. The big surprise was that my picky 5 year old son ate 2 servings.

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Doozie

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Reviewed: Oct. 24, 2002

The whole family enjoyed this recipe. I added a little more pumkin than the recipe called for. It made the chili even more creamy and flavorful.

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Pamala

Cooking Level: Intermediate

Home Town: Eagle Point, Oregon, USA

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Reviewed: Mar. 10, 2002

I used this recipe when I was throwing a chili cookoff at my house and I decided to compete in the "Most Interesting Ingredient" category. This was a wonderful recipe, but I did change it: I used a large can of pumpkin, I substituted black beans, I added approx. 1/4 cup chili powder and doubled the cumin and added approx. 1/4 cup sugar. I actually won my own chili competition with this recipe! It's wonderful! (but some of the best recipes are ones that you alter to fit your own style!)

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NAWTYJO

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Reviewed: Feb. 27, 2002

This is a great unique chili! It rather reminded me of a middle eastern dish because of the cinnamon blended with cumin. (yes, I added a bit of cumin in addition to the chili powder.) I also used tofu instead of ground beef, which is my usual vegetarian substitution in chili. A great combination of flavors to give a delicious chili!

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