Reviewed: Feb. 9, 2010

I took others advice and added a can of black beans and also added an extra can of diced tomatoes. However i found diced tomatoes with mild green chilies in them and it worked out really well. Also i added 2 tsp of ground cumin and corriander as well. I love the combination of those two spices, especially with the black beans. The heat was just right for me and i felt no need to add any additional pepper flakes or chili powder. This is a great healthy recipe and it even passed my parents (who usually can spot a recipe that i have made "healthier"). They both loved this one. I will definitely make this again!

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gone2thebeach

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Reviewed: Feb. 9, 2010

This had a good basic structure, but I ended up adding a lot of different things along the way. I added roasted garlic, pumpkin pie spice and chipotle chili powder. I also added some frozen corn so give it some texture. Also, before serving, I crushed up tortilla chips and put them on the bottom of the bowl, then put the chili on top with the sour cream and cheese.

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jamabe7

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Reviewed: Feb. 2, 2010

I followed the advice of others. So, in short, I used 2 UNDRAINED cans of tomatoes (one w/ green chiles added), added1 can black beans, 1 tsp cumin (approx until it tasted right), and 2 tsp minced dried bay leaves. I used one whole green pepper instead of the two 1-cup amounts and I used 1 lb of ground beef. Topped with shredded "Mexican" cheese and sour cream. I had NO taste of pumpkin so this is a GREAT way to add nutrients without sacrificing taste. THIS WILL BE SPICY especially for a young child. My 2-year old AND 1-year old ate it after I added lots of sour cream.

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ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 30, 2010

Wonderful and kid friendly! I made it exactly as described and it came out fantastic. It is always a hit. It is even better with fresh pumpkin puree...Thanks!

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morgan

Cooking Level: Intermediate

Living In: Queen Creek, Arizona, USA

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Reviewed: Jan. 27, 2010

Really innovative idea to add pumpkin to chili, or stews in general. It gave the dish a thick texture that's akin to using potatoes but without the resulting grittiness of broken down bits of potato - this texture is much smoother. The taste of the pumpkin is pleasant and fairly faint. As written, I think the texture would be too thick, especially since I added in a whole bunch of collard greens (very good addition, by the way!) and whole baby organic carrots, so I added an additional 2 cups of chicken broth and used a 28 oz can of diced tomatoes. I left out the sour cream and cheese as the dish had enough taste on its own. Normally, I like stews after they've had a few days to infuse flavors together, but for this one, I think I actually preferred it the day of cooking. Big kudos on the pumpkin idea!!

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Ana

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Reviewed: Jan. 23, 2010

I made this in a slow cooker with diced steak and a cup of dried beans, and added a couple cups of water to keep it from drying out while cooking. Cooked it on high for eight hours, and it came out with just the right texture- I did cut the chili down a little too because of personal preference. This was a great chili that is easier on my stomach than traditional versions, so I will definately be making it again soon. Thanks for a great recipe!

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Fanciful Unicorn

Cooking Level: Expert

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Reviewed: Jan. 20, 2010

A little bland for my taste but I do love that the pumpkin adds nutrients and thickens the chili without being an overwhelming flavor. My husband didn't know it was in there until I told him.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Jan. 17, 2010

Awesome recipe, slightly underspiced. Pumpkin adds a subtle, earthy, flavor.

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runnerj

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Reviewed: Jan. 17, 2010

This is pretty good. Like many other reviewers, I ramped it up a little - added 2 tsp cumin, a pinch of red pepper flakes, a bit more chili powder than called for, one bay leaf, and I also added a dash of pumpkin pie spice. Plus, one 8oz can of tomato sauce. The result is a nice, healthy chili with a moderate amount of spice. If I make this again, I might add one more can of tomatoes OR another can of sauce, plus will double the vegetables because I like veggies.

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MARGARET33

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Reviewed: Jan. 17, 2010

Amazing...I did add kidney beans and used a little less pumpkin. Yum. Sweetness and Spicyness at the same time!

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cLionwoman

Cooking Level: Intermediate

Home Town: Concord, Michigan, USA

Living In: Adrian, Michigan, USA

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Reviewed: Jan. 17, 2010

Add cayenne or chili powder if want spicer

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meryjayne_5

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Reviewed: Jan. 15, 2010

This was really good. I made the recipe as is and really enjoyed it. I wouldn't think to put pumpkin in a chili recipe, but I will definitely be making this again. Thanks for sharing.

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katsmo

Cooking Level: Beginning

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Reviewed: Jan. 13, 2010

Loved this! A great way to sneak in some more veggies to my children.

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spicejenmom

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 10, 2010

This was surprisingly good. The pumpkin does give a more creamy texture without giving the dish a pumpkin taste. I did add additional cumin, garlic salt and chili powder, tomatoes with green chiles and a can of black beans. I sauteed peppers and onions and browned the ground turkey and put all in the crockpot for the day on low. It was delicious!

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Grammycooks

Cooking Level: Intermediate

Living In: Leawood, Kansas, USA

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Reviewed: Jan. 9, 2010

very good

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tommy02

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Reviewed: Jan. 1, 2010

Good combination of ingredients. Needs a little more spice. I added cayenne pepper to give it a little more kick.

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 27, 2009

We really liked this one, using fresh pumpkin.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Dec. 21, 2009

i will make this again w/ the changes i made. i used a 28 oz can of tomatoes according to the reviews and the consistency was just right for us. i also added some pinto beans. i keep a taco seasoning mix on hand so i added the equivalent of 1 packet. i still ended up adding cayenne. if you like flavorful chili you will need to REALLY increase the heat. i think the pumpkin masks it. i was very surprised that you couldnt even tell the pumpkin was in there. a great idea to use up some of the pumpkin puree in my freezer

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 20, 2009

I recommend adding corn, carrots, and kidney beans. This makes it so filling and delicious. This recipe is fantastic, and so wonderful for winter. We make it once a week since discovering it, and it's always welcome!

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