Reviewed: Oct. 23, 2009

This was very easy to make, and nutritious as well. I will definitely add to my recipe box and make again.

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Amy

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Reviewed: Oct. 21, 2009

This was great! I added a little chipotle powder to it for a little extra kick :) I will definitley make this again.

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Fairycute

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Oct. 21, 2009

It was perfect. Easy to make and really tasty. My husband told me to add the recipe to the keep pile which is rare for him.

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SPTH005A

Cooking Level: Intermediate

Home Town: Scandia, Minnesota, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Oct. 21, 2009

tasty tasty... made a few changes... added a jalepano, cumin, coriander, extra can of tomatoes, extra fresh garlic, garlic powder, lots of chili powder. And I used a fresh pumpkin puree that I made yesterday. Fantastic with some hot cornbread.

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ebers79

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Reviewed: Oct. 21, 2009

I loved this chili. Perfect for fall. all loved it! thanks so much!

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Angelaiscool

Cooking Level: Intermediate

Home Town: Mattawan, Michigan, USA

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Reviewed: Oct. 19, 2009

I have a pot on the stove as I type - and it is wonderful! I took the other reviews into consideration and added a can of spicy chili beans for some extra kick. I also added 1 cup chicken stock to make it a little thinner, a can of Ro-tel instead of the tomatoes, 1 T fresh apple cider and 1 T apple cider vinegar, about a cup of corn, and fresh cilantro. As I made it, it's 5 stars for sure. THANK YOU for inspiring me to try this unusual but delicious chili.

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Crystal

Cooking Level: Expert

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Reviewed: Oct. 18, 2009

I thought this chili was very bland. I added black beans, extra chili powder, cumin, and cinnamon,and it still was not very flavorful.

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Katie

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Reviewed: Oct. 18, 2009

I eliminated the peppers (they don't like us!) and added a can of drained black beans and a can of drained navy beans and a cup of corn. I entered it in a chili cook off at my work and won!

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Gail

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Reviewed: Oct. 16, 2009

Delicious! Had to decrease amount of chili powder but even my "vegetable resistant" daughter ate it without complaining! Hats off!!

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mustardseeds

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Reviewed: Oct. 16, 2009

I followed most of the suggestions of adding corn, black beans, green chilies, etc...and it was fantastic! My housemates had their doubts when I told them the name...I think they finished it off before I could have any leftovers.

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Mary

Cooking Level: Expert

Living In: Weatherford, Texas, USA

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Reviewed: Oct. 16, 2009

I make this chili all of the time - it's so good and such a welcome change from traditional chili recipes. Modify it based on your own tastes. Thanks for the great recipe!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 15, 2009

My family all loved this chili. I loved the slight pumpkin flavor. The only thing I did different was add black beans and a can of tomato sauce, otherwise it seemed a little too thick. I also used other reviewers suggestion and put cinnamon on before serving. YUM!

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cookingmom

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Reviewed: Oct. 15, 2009

I have rated this reciped based on my additions as well. But regardless, it's a great dish that tastes amazing! I used yellow and orange bell peppers because I find them sweeter and juicer. I took the suggestion of adding cinnamon as well as adding some chicken stock so the chili could simmer properly without blowing chili chunks all over my kitchen; and this was after I retained the diced tomato juice. I also added some apple wine in it....mmmmm. My boyfriend even like this dish and he is a very particular eater.

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babyboler

Cooking Level: Intermediate

Home Town: Clinton, Mississippi, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2009

I gave this recipe five stars based on my alterations. This was a great base recipe. I like my chili with a kick, so I added Jalepeno pepper, extra chili powder, cumin, cayenne pepper, nutmeg, cinnamon, crushed red pepper flakes, 2 bay leaves, light kidney beans, and black beans. I ended up with a chili that had a complex and yummy flavor. You couldn't outright taste the pumpkin, it was very subtle. This is a really thick chili and I like mine a little more soupy so I added two small cans of V8 juice. I served it topped with sour cream and cheddar cheese as suggested. This is something I will make year round! Thank you!

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Mallory825

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: North Bethesda, Maryland, USA

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Reviewed: Oct. 14, 2009

This is a perfect family chili. Not too spicy for kids, but with enough flavor to satisfy the adults. And it only improved as leftovers! I usually don't make these sort of novelty recipes more than once, but I'm already planning our second meal with this chili as the main dish. Excellent!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

Very good but needs a little spice and flavor added.

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manda

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Reviewed: Oct. 14, 2009

i made this for a football get together and the men were very skeptical... but everyone LOVED it. The pumpkin flavor is very mild and overall, this is a great bowl of chili. Perfect and festive for the fall.

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hlanger

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Reviewed: Oct. 14, 2009

I love pumpkin, so I obviously had to try this recipe. I read all the reviews before hand and decided to take some suggestions. I used 3 cans of the diced tomatoes, 1 can of drained black beans, TB of cinnamon, nutmeg, cloves, ginger, cumin, & cayenne pepper. I also added 2 TB of Brown Sugar and 1/2 cup Chicken Broth so it wasn't as thick - but still had a chili like consistency. I garnished with a dollop of plain nonfat yogurt, chopped cilantro, reduced fat cheddar cheese, and served with Multi-grain Flaxseed Tortilla Chips on the side. I loved it & so did my family. I will definitely make this recipe again. Thanks for a great recipe!

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Kristen

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Reviewed: Oct. 12, 2009

Really excellent - perfect for a winter meal. The pumpkin isn't an obvious flavor in the dish, but definitely adds something. If you have the time, bake a pumpkin and make your own puree.

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IronChefHarvey

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 12, 2009

This was just okay for us. I made it as stated, but then I started adding some more spices because it was just a little to "pumpkin" for me, and I was worried about my hubby not eatting it at all. I added some more chili powder, garlic powder, red pepper flakes and some smoked chipotle pepper seasoning. With the additions, it was good, but not a FAVORITE That would keep cycling in the normal rotation. Thanks though!

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