Finally I had cool enough weather to try this chili recipe last night. I pretty much made just as written, my changes were to use garden fresh chili pepper and two jalapeño peppers in lieu of the green pepper. I did add some yellow and red bells though. I also used whole 15oz. can of tomato sauce, instead of the two different cans of tomato sauces the cook recommends, I think that may be a typo. I did add a bit more cumin and chili powder, since we like spicy. I always add a dash of cinnamon to my own chili, and this one certainly was no exception. I loved the creamy thick texture the pumpkin gave to the soup, only giving a delicate nutty sweetness to the normal hearty southwest chili dish. With the fall coloring the pumpkin adds along with the variety of beans, and vegetables, plus the added health benefit of the pumpkin, make this a dish I will regularly rotate in the cooler months. You could even make this healthier by adding ground turkey instead of beef, or use an extra can of beans and no meat at all. Thanks Daisy K for the recipe.
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Finally I had cool enough weather to try this chili recipe last night. I pretty much made just...