Reviewed: Oct. 5, 2009

Blech! Not for me. I even tweaked this recipe with the others suggestions. I found it to be tangy and bitter. Make the pork chili instead. It is amazing!

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katjastar

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Reviewed: Oct. 5, 2009

Great! Followed other suggestions such as adding another can of tomatoes, black beans, corn, cumin, cilantro, cayenne pepper, Frank's hot sauce, and extra chili powder.

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Emmadilemma

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Reviewed: Oct. 4, 2009

We really liked this recipe! Only thing I did different was added a can of rinsed black beans. Served it to guests and they never said anything about noticing something different about the chili and we never told them what was in it. Will make again. Great way to add a little more veggie to your chili!

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Oct. 4, 2009

This recipe is simply amazing! I added corn and used only one can of pumpkin puree, but other than that I followed it as stated. It was wonderful. It was easy to make, and all of the flavours went so well together (I highly recommend adding corn- I put it in with the pumpkin and tomatoes). I'm looking forward to the leftovers! I will be making this many times.

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Integrity

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 4, 2009

I didn't tell anyone what was in the chili before I served it and when I told them, they couldn't believe it! I did add one extra can of tomatoes, it just didn't seem there was enough with one. We will have this dish more this winter!

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Brenda

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Reviewed: Oct. 4, 2009

I was amazed how good this tasted. No one would have guessed it had pumpkin in it. I watch my weight so I have steered clear of chili because it can be so high in calories, this is a great way to have your chili and eat it too!

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Sallye Kaye

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Reviewed: Oct. 4, 2009

As others have said, this recipe is a good starting point. It is very bland as it is written. I used about 2 tbsp of chili powder, 2 tsp of cumin, 2 tsp of allspice, and 1 tsp of seasoning salt. (After the measurements of the original recipe, I stopped measuring and seasoned to taste.) I had two turkey breasts in the freezer. So, I chopped them and browned with the ground turkey. I used about 2 cups of chicken stock to thin the chili to a consistency I liked. I also added a few handfuls of frozen corn and a can of black beans. With these changes, this was a delicious chili.

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Cookin Kate

Cooking Level: Intermediate

Home Town: Carbondale, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 3, 2009

wonderful, had it on brown rice

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echocara

Cooking Level: Intermediate

Living In: Jamesport, New York, USA

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Reviewed: Oct. 3, 2009

As a base recipe, my family would rate this 5-stars. I used the idea but added my own twists based on what my family likes - spices, beans, a lot more heat. Awesome idea to use the pumpkin to add extra health benefits. We loved the recipe and will use it often!

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Tana

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Reviewed: Oct. 3, 2009

This is okay, but I couldn't taste the pumpkin at all and I prefer my regular traditional chili recipe I think. Had to double the spices and add some red peppper flakes to give it some heat.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

This is a great recipe to start with, as other reviewers stated. Came out pretty darn good but really thick. I ended up adding about 1 1/2 cups of water, Two Cans of kidney beams, and used a whole packet of chilli seasoning instead of the reccomended amount. Used one small onion, and one small green and yellow bell pepper. Couldn't really taste the pumpkin. Still a great chilli though

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Bleujaun Knighten

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Reviewed: Oct. 3, 2009

I also added the can of black beans and a cup of frozen corn. My daughter who came to the table reluctant to eat chili, had three servings.

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Linda T

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Reviewed: Oct. 3, 2009

I love this chili! I used veggies and beans I had on hand, plus I added pumpkin pie spice and it was delicious!

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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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Reviewed: Oct. 2, 2009

As the recipe stands this is quite bland. However...lot's of opportunity here to turn this into a five star chili. The recipe creates a good platform to build on and build on we did! Some of the reviews suggested starting out with fresh lean Turkey Breast. Thank you! The quality of the meat is more tender and an overall upgrade from regular ground Turkey. I included all the ingredients then started to enhance by adding freshly grated ginger & curry powder, which married very well with the pumpkin. I did opt for the Libby's pumpkin pie filling and I used one cup only. I also increased the quantity of Turkey to 2 pounds. The two cans of tomatoes I added had diced jalapenos then I threw in a large can of whole tomatoes which I chopped. I was more generous with the garlic too. Because we really created a new recipe with a completely different set of flavors we did not add the cheese as a topping and substituted cilantro and sour cream. Although this is a stretch to be considered a chili this dish delivered surprising tastes with each bite. I would have to say we were loving the taste and it turned out to be an unexpected combination of flavors we would look forward to putting together many more times in the future.

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Oct. 2, 2009

I used ground beef instead of turkey, as I did not have any of that. Also, added one can of kidney beans, did not use the chili powder as it is too spicy for me, used 1 14.5 oz. can of chicken broth, and omitted the salt. I liked that this recipe is not too tomatoey...just different and very good. Would definitely make this again.

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hobbesla4

Cooking Level: Beginning

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Reviewed: Oct. 1, 2009

Sooo good! My husband, right before his second helping, told me this was the "most creative, most delicious" meal I'd ever made. I made more of a soup, added about a cup and a half of chicken broth, some diced jalapenos, ground red pepper, some salt, garlic and onion powders, and a dash of cumin. I didn't have diced tomatoes so I used about a 1/4 of a tomato I had left in the fridge, a little leftover tomato sauce, and an additional half cup of peppers. Also added about a half cup of cheddar cheese to the soup itself. WONDERFUL!

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GreenGirl24

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Reviewed: Oct. 1, 2009

Wonderful recipe. I used ground turkey breast, added corn, chicken borth, diced jalepeno tomatoes, cumin, more chilipoweder and red hot. Loved it!!

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Kim

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Reviewed: Oct. 1, 2009

This is one of my favorite recipes- after some tweaking of course. So many reviewers said it was good and you couldn't taste the pumpkin. Well- I wanted to taste the pumpkin. I used the pumpkin pie filling instead of just regular pumpkin and I used only 1 cup. I also used 1 cup chicken broth- 1 can black beans- 1 can corn and instead of regular tomatoes I used fire roasted tomatoes with chiles. I also added 2 tsps of cumin. It was perfect! At first you had a sweet flavor and then you were hit with spicy goodness. LOVED IT. I can't rave enough. The sweet to spicy flavor was brilliant.

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jcharlotte

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Reviewed: Oct. 1, 2009

I've made chili many different ways but never with pumpkin. Nice addition. It was creamy (I am use to using peanut butter to get that creaminess). Would be a 5 stars for me but I do like a little more seasonings and beans in my chili. Will definitely make again with the pumpkin.

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jill

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Reviewed: Oct. 1, 2009

At first, I wasn't too sure what to expect. What a fantastic surprise! The pumpkin was a delicious addition to one of my fave dishes. It was thicker than what I'm used to, but still very tasty. I will definitely make this again!

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OCEANWAY1

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Halifax, Nova Scotia, Canada

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Pumpkin Turkey Chili

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