We really enjoyed this, but I did make a few changes... One can of tomato sauce instead of 46oz of tom juice, a full 15oz can of pumpkin, a rounded tablespoon of cumin, reduced the sugar, a full tsp of crushed red pepper flakes, and put a nice pinch of salt in. It had a nice, thick consistency this way and wasn't quite as sweet as it could have been. Next time we make it, I am thinking about roasting some jalopenos and adding those in - the chili could definitely use some heat :)

Reviewed On: Nov. 7, 2009

Delicious and adapts well to changes! I actually modified this quite a bit to make it friendly for young eaters - I did not use the jalapeno at all and didn't have any green/red peppers or cashews on hand - so those didn't go in either. I subbed evaporated milk for the cream and added about 3 tablespoons of cream of coconut to get that added flavor. All in all - went great with Tandori chicken and Cardamom-spiced rice and best of all - my 8 year old gobbled it up!

Reviewed On: Jun. 19, 2008