Reviewed: Feb. 20, 2009

I don't know about anyone else, but, I made this recipe and we all thought it was WAY too thick! I think we could have used forks....?!? Is it missing an ingredient to make it more liquid? Maybe chicken broth or something. Won't make this again.

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imhs1975

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Reviewed: Feb. 20, 2009

Love the thought of a little extra nutrition! My husband and I liked it a great deal, but the kids were a bit suspicious.

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Anne

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Reviewed: Feb. 13, 2009

This was a good chili but I didn't taste the pumpkin at all. Maybe it's just there for the extra nutrients, or maybe I overwhelmed it by adding carrots, an extra can of tomatoes and 2 cans of beans (kidney and garbanzos). I know this is totally changing the recipe but it was too plain before. I think cumin is a necessity in chili so I added 2 tbsp, and I garnished with cilantro. I would definitely make this again with all my little changes!

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Jess13dc

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Reviewed: Feb. 11, 2009

This was good and easy. I used a can of diced tomatoes with jalapeno bits which added a nice zest.

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Auntrah

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Reviewed: Feb. 9, 2009

The taste was "chili," but the texture was too smooth. Not the best chili recipe but I suppose it's healthier.

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Patty Patricia

Cooking Level: Expert

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Reviewed: Jan. 30, 2009

The first time I made this I accidentally used Libby's Easy Pumpkin Pie Mix instead of plain pumpkin. It was FANTASTIC and eliminates the need for any additional seasoning. I also doubled the amount of peppers and added more chili powder than the recipe calls for. It's such a unique way to use pumpkin--the flavors really compliment each other well.

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Amanda G.

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Thought this recipe was good but needed a few more things. I substitued the vegetable oil for olive oil, did add an extra can of diced tomatoes, added a can of black beans (what is chili without beans?) and added coriander, cilantro, ground cumin and a bit of cayenne pepper--love the punpkin sweet flavor with the spicy chili/cayene spice....will definitely make again. thanks...

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

I really used the recipe as a guideline as I put in more chili powder, cumin, cinnamin and it was delicious. It made alot so the leftovers are being eaten today!

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CindyLooWho

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Reviewed: Jan. 11, 2009

This is a delicious sweet and savory chili. The pumpkin makes it creamy without having to add any milk. I would follow other reviewers comments to add additional spices and ingredients to the recipe. I added coriander, ground cloves, cilantro, white corn, extra can of diced tomatoes, chicken broth, and a small amount of orange juice.

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KB

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Reviewed: Jan. 4, 2009

Different in a good way! No one can ID the pumpkin, but it sure makes it thick and hearty. Try it, you'll like it!

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Bard

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Reviewed: Dec. 12, 2008

I thought this was pretty good. My husband LOVED it, and he's harder to please than I am. So I'm sure I'll be making this one again. The pumpkin really thickens the chili and adds a nice sweetness to it. Thanks!

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

This chili is wonderful, with a very different flavor than other chili recipes. Perfect for a fall or winter day. Served with a green salad, it makes a great meal! I've made it several times and served to my family and company and always get compliments on it. I have made it as listed, and have also varied with what I have on hand (all green peppers, for ex, instead of a mix of yellow and green) and it has turned out well every time.

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JenJen

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Reviewed: Dec. 8, 2008

Very good! I did not add in the oil. I added in 8 ounces of tomato sauce and 8 ounces of water. W/o the sour cream and w/o the cheese, this drops it to 170 calories a serving -- Not bad! My boys even gobbled it up. I don't like spicy foods, so this was really good. My husband added a dash of habernero sauce and it was perfect for him.

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BABYJIMMIE

Cooking Level: Expert

Home Town: New Lenox, Illinois, USA

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Reviewed: Dec. 7, 2008

The next time I make it, I'll try and spice it up a little bit, but it's a great winter soup.

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KrisDC

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Reviewed: Dec. 3, 2008

I left out the bell peppers, added a can of black beans and, for spice, used a cocoa chili mix. I was really pleased with the way it turned out.

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Amy

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Santa Monica, California, USA

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Reviewed: Nov. 29, 2008

Made this for a chili cook off at work and came in second. Wanted to make something for those who don't eat beef, they loved it! The texture was hard for me to handle, added a can of tomato sauce because it seemed too thick, also added more spices as suggested by others. Will make again and play with the recipe.

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 29, 2008

ummm well... its a good chili as far as I know. I didn't actually follow the directions at all. I used plain old chopped up turkey left over from thanksgiving, there is probably a bit of sweet potatos in there (I THOUGHT it was pumpkin), corn, a can of black beans, cumin, sea salt, and I tossed it into the crock pot instead of leaving it in the skillet. Its definately a strange recipe, but pretty good.

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Livvia

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 25, 2008

This was pretty good! I used ground turkey breast b/c it is even lower in fat than regular ground turkey and I added lentils. The lentils worked very well in this recipe and add a lot of fiber. The other thing I did was add more tomatoes... I do not see how this would work with only one can. Next time I will use crushed instead b/c it makes for a smoother chili. I added extra spices to mine like some of the others. Pretty easy and very healthy. Oh, yes and I did not use the peppers b/c I don't like them in chili.

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 25, 2008

I tried this recipe on a relatively cool Florida day. My whole family loved it. A good way to get extra vegetables in our diet. I added 2 cans of kidney beans to the recipe to make it more like the chili we were used to eating but the pumpkin gave it the best added flavor!

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