Reviewed: Nov. 10, 2009

I made this for my boyfriend the other night and he loved it. I followed other readers' recommendations by adding a can each of corn, black beans, and green chilies, a can of tomato juice, and adding a generous dash of cumin and red pepper flakes. This is a very easy weeknight dinner and I will definitely make it again!

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Beth

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

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Reviewed: Nov. 9, 2009

I changed it up a bit as well --- omited the peppers and used tomato sauce instead of diced, and we used ground beef instead. Delicious!

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Heidi

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Nov. 6, 2009

Please read the reviews before you set out to make this recipe! It's bland, and by bland I do not mean "un-spicy". I was able to salvage this meal, with the addition of many other ingredients too numerous to name here. I believe people may be rating this highly because they think they must've done something wrong! For my own reference: Next time just add pumpkin to your usual chili.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 6, 2009

I was excited to try this recipe, as I like interesting combination. However, I disappointed with the outcome of this recipe. I used a sugar pumpkin, pre-cooked it and made the puree myself. I felt the pumpkin really just made the chili bland. I put in lots of chili powder and it was as if the pumpkin just sucked up all the spiceness. I wasn't even keen on eating the leftovers, but I did. Too bad, it looked like it'd be a winner.

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MtnBikeGirl

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Reviewed: Nov. 5, 2009

This is a really good healthy chili! I love the fact that there are no beans and the pumpkin makes it the perfect consistency. I made this dish for a chili cookoff at work and it was a big hit!

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Melissa

Cooking Level: Intermediate

Home Town: Strawberry Plains, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 5, 2009

This was a delicious surprise! My changes: no bell pepper, 2 cans of rotel (drained), 1 can each of kidney beans and black beans (rinsed and drained), 1 can of corn, 3 cans of low sodium chicken broth, and used 2 cups of pumpkin pie pumpkin puree rather than just pumpkin puree. Also added more seasoning like cumin, chili powder and cayenne pepper. The contrast of the cinnamon sweet flavor with the spice was wonderful! Can't wait to have the leftovers!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Nov. 4, 2009

This chili turned out great! I served it to my husband without telling him what was in it and he gobbled it down! The pumpkin flavor isn't prominent at all, it just cuts down on some of the acidity that chili can have. Fun seasonal dish!

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Emily J.

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Nov. 4, 2009

Used some of the modifications of others listed below, but easy and healthy! Here's what I changed: 1) omitted the bell peppers 2) added kidney beans 3) cumin 4) chili powder 5) bay leaves 6) salt, pepper 7) orange juice 8) some tomato sauce I also let mine simmer for two hours. Yum.

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Ashley

Cooking Level: Beginning

Home Town: Tega Cay, South Carolina, USA

Living In: Meridian, Mississippi, USA

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Reviewed: Nov. 2, 2009

Absolutely delicious! I tweeked it a little bit. Used red pepper instead of yellow, added about a 1/2 cup frozen corn and a can of red kidney beans. Also, I added about a 1/8 tsp. of red pepper flakes when sauteing the onion/peppers. Also added about a 1/2 tbsp ground cumin. Once it was simmered, I happened to add more chili powder and cumin. Overall, what a delicious chili dish!

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Amanda

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Reviewed: Nov. 2, 2009

Loved it. I added like suggested the cumin, chili powder, and cinnamon, and allspice. Thin it out with chicken broth. Taste great!

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krayzie4him

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Reviewed: Nov. 2, 2009

This looked intriguing; I'm always on the lookout for "different" chili recipes (I'm not much of a red meat person). I agree with other readers that it was a little bland, but I had some leftover pinot noir, so I added about 1/4 cup and a shake of Tony Chachere's to thin it down some and add a little "poo-yie"!. It was better the next day; the flavors had a chance to blend more. I'd up the chili powder and other seasonings just a bit, depending on personal taste. All in all, a good recipe to experiment on.

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Nov. 2, 2009

I actually made mine vegan, so instead of using turkey I added a can each of black beans, chickpeas, and kidney beans and some celery. I served it out of a hollowed-out pumpkin (allowing guests to add their own sour cream and cheese) at my scary movie party and it made for the most beautiful chili ever. This is definitely a new staple.

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sacz

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Reviewed: Nov. 2, 2009

I found the original recipe to be incredibly bland. I doctored it up quite a bit... more chili powder, some cumin, cinnamon, a few spoonfulls of the sauce from a can of chipotle chiles in adobo sauce, and more salt. With the fixes, I would definitely make it again. The pumpkin is a nice touch.

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Molly

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

A bit bland for my tastes, but adding more chili powder, some Tabasco, and some diced jalapenos, it was great!

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Emily P.

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Reviewed: Nov. 1, 2009

This was good but I had to keep adding spices to it because it was bland. I also added black beans and corn to it. It came out really thick and I wish I had either bought an extra can of tomatoes or some chicken broth. I didn't have either so I added some of the juice from a jar of jalapenos.

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SuzieQ

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Breckenridge, Colorado, USA

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Reviewed: Nov. 1, 2009

Perfect fall chili, So healthy and delicious.

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Julia

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Reviewed: Oct. 31, 2009

Super easy to make. After reading the reviews, I added a can of diced green chilies and some habenero tobasco sauce to give it a little bit of kick. Great flavor!

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mdajump

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Reviewed: Oct. 31, 2009

This is EXCELLENT! I took another reader's suggestion and added black beans, corn and cumin - for those skeptics out there, you can't even taste the pumpkin, but it definitely gives it that "something extra" and the texture is hearty and comforting. I like my chili on the spicy side, so will add some cayenne pepper next time. ENJOY!

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missmetal

Cooking Level: Expert

Living In: Livermore, California, USA

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Reviewed: Oct. 31, 2009

This was amazing! I agree that on its own, it's a little bland. I added a small can of corn and a can of black beans, rinsed. I also used about 3 palm fulls of chili powder, a tsp of ground coriander, a tsp of ground cumin seeds and about a 1 tsp of cayenne pepper. Thick, hearty and delicious!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Oct. 31, 2009

Great recipe starter. I omitted the bell peppers and added corn, black beans, and picante sauce. Instead of pumpkin puree, I used a 29oz can of solid pumpkin. Delicious!

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