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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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Oct. 11, 2009

I followed the directions almost exactly like it said to and I love this recipe! I didnt drain it and I added cilantro to the mix. So tasty.

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KLT

Cooking Level: Intermediate

Living In: Lacey, Washington, USA

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Reviewed: Oct. 11, 2009

This is pretty good. One thing I tried, given the pumpkin, was to stir in some cinnamon when serving - I keep reading about the use of cinnamon in savory dishes. I think I like it better than I liked adding the sour cream and cheese! Really delicious.

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Meghann

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Reviewed: Oct. 9, 2009

Perfect adaptation for fall! I added a touch of balsamic vinegar and half a chipolte in adobo and topped with goat cheese. served with some fried whole wheat tortillas. delicious.

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holytopola

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Reviewed: Oct. 9, 2009

I had to give it a 4, because it needed more flavor, but with my alterations, I would give it a 5. I added a 14.5 oz. can of chicken broth, because it was really, really thick. It was still thick after the chicken broth, but more like chili consisitency. I also added one diced jalapeno, about 1/2 tsp. cumin, 1/4 tsp cayenne pepper, and increased the chili powder to 2 Tbsp. My husband raised his eyebrows when he heard the ingredients, but ended up really enjoying it. It's difficult to pick up on the pumpkin, but it does give it a slightly sweet touch. The shredded cheese and sour cream really add to the dish too.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

Wow, way better than I expected. I was a little nervous since everyone I told abou the recipe gave me a yuck face. I made it exactly as is and LOVED IT. I really don't like spicy stuff, so a normal person I suspect would want to add more spice. Now that I've made the recipe as is, I'm going to try some of the suggestions of corn, black beans and cilantro. Yummy!

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Sara

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

I loved this. I don't know what I was expecting, but I love pumpkin & I make almost everything with ground turkey, so it sounded perfect. I did alter one thing & added black beans as suggested by another reviewer. I thought the spicing was great. My boyfriend didn't even know there was pumpkin in it. It was a little thick, but not in a bad way. A surefire hit!

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elegia

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Reviewed: Oct. 8, 2009

Great recipe!! I didn't give it 5 stars because I changed the recipe a bit. I added way more chili powder & also added a few teaspoons of crushed red pepper as well as a can of black beans.When I first tried this, I didn't think I liked it. I thought it was too sweet. Then after a few bites I really started to enjoy it. So so so good! It would also be a great dish to bring to a pot luck.

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Beenie

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Reviewed: Oct. 7, 2009

Yum! I can't give it five because I didn't follow the recipe exactly. However, I know that it is a great idea! I used buffalo meat, added a can of chili beans, a small can of tomato sauce, some brown sugar, (I like my chili sweet) and about a 1/2 cup of water. I also used a package of chili seasoning mix, But it was great! It doesn't taste like pumpkin but the texture is sooooo creamy, a real comfort food! I will definately make this again. Thanks for a great idea!

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Boyce D

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Reviewed: Oct. 7, 2009

LOVED IT when the spicy vegetables are doubled. Try this: double the garlic, green and yellow peppers, and onion. (We have a little one who wouldn't tolerate doubling the chili powder.) Serve with chili condiments i.e. tortilla chips, cheese, sour cream or plain yogurt, chives, etc. As written, it is almost like a dip. If you like yours soupier, add the tomato juice instead of draining it and add some extra pumpkin (1/2-3/4 cup). We omitted the salt and used salt-free tomatoes because my husband has to watch his sodium. Didn't miss it! My friend, Kathryn, whose husband loves pumpkin, is trying to sneak in more veggies for the baby on the way. She and I tried it the same week, so I'm grateful to have heard her review right before cooking mine as I made changes and had a great first attempt. Took a triple batch to our small group and people LOVED it! There weren't any leftovers to take home. Don't be afraid to try this unusual combination of flavors. This has instantly become a family favorite and my husband asked me to put it on the "rotation". Also, I used the extra pumpkin to feed my toddler a vegetable he likes with his lunch.

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April McGinnis

Cooking Level: Expert

Living In: Bryan, Texas, USA

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Reviewed: Oct. 7, 2009

What a cool idea adding pumpkin! I didn't actually taste the pumpkin, but it thickened it up a good deal- plus all that added vitamin A was a bonus. My only changes as I went along were I added a can of tomato sauce- as it was SUPER thick (not a bad thing, just personal preference), some additional chili powder and pepper, and some cumin. Really fabulous as is, just wanted to spice it up a bit more- my adding a can of tomato sauce also watered down the original spices too, so I needed to compensate. Will definitely make again as my entire family loved it.

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Amy F.

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

This quick to put together! We loved the flavor, we didn't specifically taste the pumpkin but it made it nice and thick. Will be making this one often.

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amcountry

Home Town: Monroe, Washington, USA

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Reviewed: Oct. 7, 2009

THis was very bland. I couldn't even stomach it without eating it with some tortilla chips. Needs more flavor and spices.

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KALASARA

Cooking Level: Beginning

Living In: Louisville, Colorado, USA

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Reviewed: Oct. 7, 2009

I read the advice below and made some changes I used 2 cans of chili tomatoes and a can of corn and black beans with premade chili seasoning was so good my boyfriend had me make it twice in a week!

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moonchild1800

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Reviewed: Oct. 6, 2009

Great recipe to have something different than your same ol' chili. I add on top of this recipe 1 finely diced jalepeno and 1 can northern beans to this and wow... big hit!!!

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SweetSugar27

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

This was good, and it was quick and easy to make. My family didn't notice the pumpkin, although it really thickened the chili. I used tomatoes with green chilies in it and added cumin. I also added beans, so I did change it a little. We enjoyed it, and I will make it again. Thanks for the recipe.

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shayb91

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2009

My family loved this. I made a few changes--but it was still awesome--(1) used ground chicken instead of turkey (2) used 28 ounce can of crushed tomatoes instead of smaller can of diced (3) added more chili powder (to taste); added cumin to taste (4) added a can of corn. Also was kinda thick so at the end I added a little fat free half and half. Served with baked lays scoops tortilla chips on top. Yums!

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dojogima

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Reviewed: Oct. 5, 2009

I think this is a great base recipe, but like other reviewers, I added other ingredients to my own liking. Mexicorn, chili beans, black beans, chicken stock, paprika, cayenne, salt, pepper, etc...you really couln't taste the pumpkin in this, but it did lend a slight sweetness to this spicy chili. Will definitely make again!

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Ashley

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I’m going with a 5 for creativity and nutrition. I like to make the recipe as written the first time I make it, if I mix it up I don’t feel that it is fair to rate it. I made this just as the recipe states. It is the perfect consistency for chili. The flavors are an interesting tasteful blend and the level of seasoning is perfect for a mixed group; everyone can enjoy it and those who want more kick can spice up their bowl. Next time I probably will add more seasoning and play around with other additions to match our personal preferences. I provide meals for my parents and am always trying to figure out how to bump up the nutrition, this one it pretty good although I’m thinking of trying it with low sodium tomatoes.

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