Reviewed: Nov. 16, 2009

As others have said, this is a great dish but it does need a little kick. I didn't have enough chili powder so I think that would be the best thing to add! Also, next time I will add more pumpkin for a little extra flavor...... The only changes I made were I used an extra can of tomatoes (YUMMMM), a can of black beans, and no yellow pepper (just 1 cup of green pepper). It really would do well adding corn or other types of beans. Give it a try!!

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Allison

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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Reviewed: Nov. 14, 2009

this is a keeper but as the one review said it a good starting point. so here is what i did. i added a mild green pepper, beans, pumpkin cubes, ginger about a gum ball size, more garlic and onions, little wine. now i i made my own puree case i do not have it here where i live and in it i added a little bit of the ginger and the garlic. not the turkey 1/2 the onion and garlic get browned and at the same time the rest of the veg is in the pot with a little oil. when the turkey is brown little wine then in the pot it goes then fallow as it said and the saur cream dose give it a nice flavor to

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Elaine

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Reviewed: Nov. 13, 2009

I love how healthy this is, not to mention easy to toss together. I used 4 pre-shaped (raw) turkey burgers and crumbled them (on sale!) and added a can of chiles, along with lots of other spices (chili powder, crushed chipotle red pepper, cayenne to name a few.) While I do like the taste, the "mushy" factor is what brings my rating down (though what do you expect w/2 cans of pumpkin, I know : ) A great recipe for my own eating, but not something I'd serve to company based on unappetizing appearance. GREAT way to use up extra canned pumpkin!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Nov. 12, 2009

Delicious!! Healthy alternative to regular chili. The pumpkin doesn't make it taste different, but it is in there for nutritional value, I guess if you are trying to sneak in more vegetables for the kids.

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jazziekitty

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Reviewed: Nov. 12, 2009

This recipe is very interesting. Very bland at first. You definately need to add much more than the called for amounts of seasoning. The flavor was good after much tweeking, but we couldn't get past the texture. This turned out very thick and creamy. It reminded me of mashed potatoes that had been over whipped. Next time, if there is a next times, I will only use about a quarter of the pumpkin. Very creative, but not the best.

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Jessica

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Reviewed: Nov. 11, 2009

Oh my gosh. Probably my favorite chili recipe ever (after I doctored it). The recipe by its self is too bland. I added a ton more chili powder, salt and pepper, and I also added cumin and little coriander. Very yummy. The pumpkin gives it a nice rich hearty flavor!

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TEREH

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 11, 2009

Like the others I added more spices, like paprika,cumin,and cayenne pepper. It is still not really chili but very good anyway.

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turquoisedeb

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Reviewed: Nov. 11, 2009

this chili came out awesome! I had fresh tomato, fresh pumpkin cubbed, green peppers and it came out amazing no one knew that it had pumpkin in it and everyone loved it

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Nutrition Goddess

Cooking Level: Expert

Home Town: Hooksett, New Hampshire, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Nov. 11, 2009

I did not like. Too thick.

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Norma

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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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