This dish was fantastic! I used meatless crumbles rather than the ground beef. I also cut the sugar by half and added some cumin. Everyone loved it - no leftovers!! I will make a bigger batch next time!
This may be my all-time favourite chilli recipe! The flavour is so rich and complex, don’t be shy about the pumpkin and pumpkin spice. I make this in a crockpot (so easy to put together!). I cook the meat, peppers and onion the night before and drain well. I add a 398 ml can of pumpkin, and increase the spices: chili powder 3-4 Tbsp, 4 cloves of garlic, 2 Tbsp pumpkin spice, 2 tsp cumin, and salt and pepper. I used a 700 ml can tomato sauce &~1 cup water instead of juice (texture was perfect, we like it thick), and 2 cans black beans, so we can call it pumpkin stew with beetles. I cooked the meat, onion and peppers the night before and drained the fat. In the morning it took 5 min to put it all in the crockpot and stir it up, before cooking on high for 4 hours- check as you can turn it down near the end, once flavours have melded together. Will make again every fall. Got rave reviews at various staff potlucks!
It was pretty good. It was fun to try something different. It might make a good addition to a themed meal. I prefer regular chili, though.
This recipe is very unique. It was good but a little too sweet I thought. I would go easy on the sugar and add some cayenne pepper for heat. Also, not alot of tomato juice for chunky chili. Good flavor still, just a few changes.
This was so good... prefect for a fall evening. I did make a couple changes based on other reviews. I used a whole can of pumpkin, 2 cans of tomato sauce instead of tomato juice and 1 pack of taco season (just because I realized I was out of chili powder 3/4 of the way thorugh putting it all together). I also cut back on the sugar just a bit. Will certainly be making this often this winter.
So, not a fan :0( It was alright. I made it for a trunk or treat chili cook off and hardly anyone ate it. It was crazy sweet, like it did not go together. Interesting though.
I thought this sounded funky but wanted to try it. Glad I did. The pumpkin flavor wasn't very strong. I didn't add sugar b/c I assumed it really wouldn't need it. Second batch I made I added red pepper flakes which took over the that pumpkin flavor. First try, I used half a green pepper and it overpowered the chili.
This sounded like such a cool recipe. My chili turned out like.. chili. It was not sweet and I liked it. Its very easy just don't forget to add salt!!!!!!!!!!!!
I made this for my family because I looove pumpkin and I really liked the idea of this recipe. I tweaked it a little bit, I added garlic, carrots, and celery because I'm a fan of veggies. I also cut out the sugar and added 3 times the amount of pumpkin called for. All in all, it turned out really nice! I was very pleased with the consistency and the taste of everything, it was nice and thick and hearty with all the veggies in there. The seasonings were just right. My only complaint is that even with 3 times the amount of pumpkin called for, I still couldn't really taste it much... It tasted great and it tasted like chili, and it had a nice sweet smell, but the taste of pumpkin didn't necessarily come through especially well. Still a great recipe, I'll be using it again!
Verbatim except for omitting the sugar, this was just your average very mild chili; the pumpkin puree and pumpkin spice were almost undetectable. Too much tweaking is necessary to yield a chili worthy of having the word pumpkin in the name (so I suggest looking for another recipe if you seek a chili with ever moderate pumpkin flavor); however, this is a decent recipe (omitting the pumpkin pie spice and again, the sugar) if you are looking for a way to sneak in vitamins... although if this were the case you probably would also instead look for another recipe not quite so heavy on the ground meat and heavier on the vegetables and beans. But as for this recipe, you should, at the very least, double the amount of pumpkin puree, pumpkin spice, and chili powder.
The pumpkin and spices added an interesting twist to this chili. For the pumpkin pie spice I used a scant 2 tsp. cinnamon, 1/2 tsp. each of ginger and nutmeg, and scant 1/4 tsp. cloves. I increased the chili powder to 2 T and decreased the sugar to 2 T. I also added a little red pepper. I served this with pumpkin cornbread (from this site) using up the rest of the can of pumpkin. I've decided to change my original rating from a 4 to 5, because this chili just keeps tasting better and better and quite addicting the longer it sits. I gave it a 4 before mainly due to the fact that I had to add more chili powder and red pepper, but with those added it is definitely a 5 and with those pumpkin cornbread muffins, has become my favorite fall meal.
A great idea for a recipe tempate, though I followed suggestions and made several changes... and it was great.
It was pretty good. It was fun to try something different. It might make a good addition to a themed meal. I prefer regular chili, though.
Is was edible but it's just not my taste (or my family's) It actualy reminded everyone of sloppy joes. I won't be making this again.
Mmmmmm! So good! Sweet and spicy. I used brown sugar instead of white, a whole cup of pumpkin and added a strong dash of cumin. This warm and inviting- perfect for a Fall or Winter comfort food.
This was an interesting dish. I understand that this is supposed to be a different kind of chili. However, it is too sweet. I'll definitely make this again. I think next time I'll add a little more heat and cut back on the sugar. My son loved it. He ate two bowls and leftovers for lunch.
I'm not a big fan of chili but after trying this recipe, I'll never look at chili the same way again. I loved it! Even my husband thought is was great and his taste for chili runs on the spicier side. I ended up adding the whole 28 ounce can of unsweetened pumpkin puree and then only added 1/8 cup of sugar. Otherwise I followed the recipe exactly.
This Chili was exceptional!!! My husband and son both loved it and asked for 2nds and 3rd. The only thing I added was grated cheddar on top and served it over bow tie pasta. This is a definite keeper and great for Sunday Football Dinners!!!
It was a little too sweet at first but after we got used to the taste, it was yummy. It takes awhile to get used to the sweet pumpkin in this chili but it was easy and we all ate it up! Thanks for the recipe.
I made this almost as written. I wanted the option of adjusting the spice level, so I reduced the amount of spices and sugar by about 25%. I did not add more later as it seemed to be plenty. I served the chili at a holiday party and nearly all of it was eaten. The flavor is very mild, which worked well for the kids. The adults added Siracha to their bowls for heat.
It was fantastic. We were sorry we ate it all. It had the most amazing spicy flavor. Rich in sides of a good dish. Will make it most of the time when i make chili. I use my home frozen pumpkin from the garden, wonderful. Pat thanks for posting it.
This was awesome! I used 1# of beef and 1 cup of dry wheat pasta and cooked it until the pasta was tender.
Tried this 'cause it just sounds like Fall. It's easy and tastes OK. We were glad to try it, but probably will not do it again...he likes my regular chili better. I did learn from the recipe to use tomato juice instead of tomato paste and water...much easier. Thanks.
I thought this recipe was a bit bland and needed something added, but certainly not sugar or salt. I agree with others that it probably needs more pumpkin. I'll stick to my recipe which is ALWAYS great.
I REALLY wanted to love this recipe and could not wait to make it but I have to say that although I'm eating it and not hating it, I wouldn't make it again. The only thing I did differently than the recipe calls for is add the entire can of pumpkin instead of only the half cup because other reviewers did this and gave positive reviews. I will have to find another way to get my pumpkin fill this fall.
I made a HUGE pot of this for a football party- let it simmer on low all afternoon so people could eat as they pleased. Everyone raved- it was delicious! The only thing I did differently was to use more chili powder, add cumin, and also a good amount of cayenne for heat. I'll be making again!
Absolutely loved this recipe.. what a great twist to the the age-old chili!! Delicious served with buttered buns!
Amazing seasonal variation on chili! We did add some extra beans and garlic... Was a hit with everyone in our family, we will definately make this again!
really original my family love it . i added cinnamon , ginger , cilantro ,chili powder ,brown sugar and cayenne pepper . really taste .
This chili was very delicious.My coworkers loved it and couldn't get enough of it.Instead of using half a can of pumpkin puree I used the whole can and used 2 tablespoons of pumpkin pie spice and used the whole packet of chili powder
Loved it. I also used a whole can of pumpkin, and a about one and half tablespoons of pumpkin pie spice. My husband has always hated chili and he gobbled it right up. Will be making again.
I had to tweak it too much to give it any more stars. It was extremely bland. I will definitely not make it again.
This was a tasty very mild chili. I didn't end up added the extra sugar as I tasted it after adding the pumpkin pie spice and the chili and thought that it was sweet enough. I also ended up increasing the chili powder alittle bit and threw some cumin in just to amp up the chili flavor. I served it on Halloween and all in all everyone there thought it was pretty good-although no one was really able to taste the pumpkin in it.
I love this chili! I used a 15oz can of pumpkin, added 1 tsp cumin, and a diced jalapeno. Also took advice of other reviewers and cut down sugar to 2 Tbsp. Big hit with everyone.
Great Chili. I suggest adding the pumpie pie spice a little at a time to taste. The full tablespoon was just a bit too much for my taste although the chili was still great. I used 1 can black beans and 1 can kidney beans because that is what I had on hand. Freezes very well. Definately a keeper, will make again.
I definitely wouldn't ue all of the juice, it makes it way too watery for chili. I would use half of what the recipe calls for. I also put half of the sugar in the chili and it was still too sweet. I used the whole can of pumpkin and liked the texture. i added curry, salt, and pepper to this recipe and it was an interesting addition. It did win our chili cook off, though. Just not my taste.
I was surprised by how much I liked this! I made the recipe almost exactly as written, but I made it vegetarian by leaving out the beef and putting 1 cup extra beans in the blender with 1 cup of the tomato juice and then adding it to the chili. This gives it a slightly meaty texture. I think I'll use less tomato next time, though. It's a bit too much with the diced tomatoes AND the juice.
So I halved the recipe, used a whole red bell pepper from food chopper, kept pumpkin at half cup, an because this house is soo ridiculously sly of new things, replaced the pumpkin pie spice with paprika/black pepper/etc. With not even sitting an hour everyone started eating it, so the flavors never got to meld >.< but they didn't seem to care..No leftovers!! Very easy, great use of pumpkin, though I didn't have any myself, it must have tasted pretty good =) **Next time I'll use a can less of tomato sauce. THANKS!!
I made this at the deli I work at. I added black beans and a whole can if pumpkin. Also jalapeños and stewed tomatoes. I did not add sugar but extra cumin, chili powder and cayenne pepper. It was really good!
Super yummy. I added minced garlic and some jallipinos which I did not notice were in my diced tomatoes! But... It made it pretty good.
Awesome! I made this for a Halloween Party we had and people loved it. My modifications: NO tomato juice. I have tomato juice in chili. Instead I used 2 quarts of canned tomatoes. I also used 1/8 cup of sugar (any more would have killed people with sweetness). I used about 2.5 tablespoons of chili powder, and the 3/4 can of pumpkin puree. GOod stuff. My husband liked it and he doesn't normally like chili. Will make instead of my 'normal chili from now on. THANK YOU!!!
Excellent! The chocolate added a nice flavor and the pumpkin wasn't overwhelming. It's a nice was to make chili more healthy and still taste AMAZING.
I make this with a tofu crumble and it is delicious and far healthier than the meat option - best thing is my family doesn't know the difference since the texture is the same and the chili is flavorful enough to hide and hint of the tofu! =)
Wonderful flavor! Try it with a dollop of sour cream, heavenly! It turned out a little "soupy" for me, next time, I'll cut down on the amount of tomato juice.
Delicious! I can't follow a recipe to save my life so my end result is quite different from this recipe, but I feel it deserves a five-star rating because of the inspiration it provides. The pumpkin, pumpkin pie spice, and (brown) sugar, combined with red pepper flakes, cumin, and green chilis give this a wonderful sweet-and-spicy flavor that's pleasing to the palate. Thanks for the idea!
This is an awful recipe. It took alot of tweaking to make it edible and it turned out fine, but I had to make alot of changes. Will not be making again.
This was the best chili I have ever eaten. I'm not a big chili fan but THIS was great.
This was great just a bit sweet and not spicy. I fixed just as directed. However, I next time I will make some changes. I will leave out the sugar and add more chili powder. It was just not spicy enough for me. Even my husband who does not like spicy thought it was too sweet. It was a hardy meal and will for sure cook it again.
My hubby made this recipe & it was to die for we ate the whole pot within a week. We eat our chili with jasmine white rice it soooo darn delicious...we cut the sugar down to 3 tablespoons instead of 1/2 cup. Next I'll make my sweet cornbread, made with a can of sweet corn. YUMMO!
SOOOOO DELICIOUS! I'm SO glad that I made this. I followed the suggestions of others, and did the following: Added 2 cans of black beans instead of kidney beans. Added a little more pumpkin than what was called for -- maybe (1) 15oz can and a half? Added about 5 sliced carrots. Added more spices overall, to taste, including more pumpkin pie spice, some cumin, some cayenne pepper, some more cinnamon, more chili powder, more ginger... Even then, the chili wasn't horribly spicy. I also didn't add the whole can of tomato juice - maybe just 3/4 of it. I wanted a nice, thick chili. The pumpkin makes this chili rock out!! And it's nearly impossible to screw up the recipe. Just dump stuff in a pot and let it simmer. Duh.
I would make this again for sure, but maybe add a little more kick with some added spice. I cut the sugar in half, and added a teaspoon of cumin. Husband loved it...couldn't put his finger on the secret ingredient. Thanks for sharing!
Very tasty! I tried it different ways using diff ingredients and it was great every time. Thanks for sharing!
I'm giving this a 4-star rating b/c of the ingenuity! Who woulda thought to add pumpkin puree to chili! What a wonderful idea! We had to leave the beans out, as we have family allergies to those & the green pepper, so we added twice the amount of meat called for. We omitted the pie spice & sugar b/c we tend to like things like this more savory than sweet. We seasoned our meat w/salt & pepper as we were browning it. We went easy on the chili powder b/c we have a 14 month old, added a little cayenne & cinnamon per other reviewers' suggestions. I myself would suggest to leave cinnamon out if you like savory things more - it does add this 'sweet taste' to the chili which we didn't love, but handled; I think it's b/c we're used to cinnamon being in sweet baked goods - not that it really makes it 'sweet.' I guess chili's just the kind of dish you have to tweak to your liking. But really a great idea - a good way to sneak in lots of Vitamin A into your family's diet. Thanks for the recipe!
LOVED the recipe as well as the group of Halloween guests we had over. As recipe calls for - was very liquidy and quite bland. Couldn't taste the pumpkin at all. Added 1 extra can of kidney beans, the rest of a 29 oz can of pumpkin, 2 extra Tbsp of chili powder, 2 extra Tbsp of pumpkin pie spice, and 1 Tbsp cumin. Then it was awesome!! Will definitely make this again, but without all of the tomato juice to start with and definitely more chili powder, pumpkin pie spice and some cumin. :)
Absolutely wonderful! I did change a few things based on others reviews. I used 15 oz of tomato sauce instead of the tomato juice, one can of Rotel tomatoes to add some extra heat and only 2 tsp of sugar. I also used ground turkey instead of the hamburger and 2 cans of black beans. Everyone loved it! Will *definitely* make again. Thanks!
My new favorite recipie! I love how the pumkin pie spice blends with the beef. I replaced the beans with mushrooms, and tripled the pumpkin (made the chili nice and thick), but used exact amounts for everything else.
Good but not amazing. I definitly tweaked a lot of the recipie. (Hense the lack of 4/5 stars) but the potential is great!
This recipe is great and easy. I changed things by eliminating the onion, adding an entire can of pumpkin, 1/8 cup sugar, 1/2 tablespoon chili powder, 1 can of black beans, 1 can of kidney beans and added 1/4 tablespoon cayenne. Perfect for a cold night.
Absolutely the best chili! About half way through dinner I told our kids there was pumpkin in it and they did a slight recoil in their seats, but then kept right on eating. The house smelled like Skyline Chili while it was simmering for an hour. It doesn't taste like Skyline (and it isn't supposed to), but we do love that smell. I made the following changes and can't wait to make this again this fall and winter: no bell pepper - doesn't suit some of our stomachs; substitute 1 of the cans of kidney beans with a can of black beans; substitute V8 for the tomato juice; use more pumpkin - I had a partial can to use, maybe a cup, wouldn't hesitate to use a full can next time; use less pumpkin pie spice (1/2 t.); use less sugar (1/8 cup); add 1 t. cumin.
Recipe looks great, but I haven't yet prepared it. Although I appreciate the ideas from reviewers who make changes, I would appreciate it more if they would: 1) prepare the recipe as written first, 2) then prepare the recipe using their own creativity, 3) and lastly review it after testing both versions. I really hate having to sift through all the 5 star reviews of people rating their own recipes highly. I'd like to see the ratings of the original recipe first. 3 stars only because I haven't prepared the recipe yet.
Well, to my family it was more like chili soup! too much liquid so we had to add some flour to thicken it and add more chili powder! I skipped the suger to keep it healthier.!
It was very good. I used 1 lb ground turkey and 1 lb ground beef. It got rave reviews at our chili cook off.
This sounded so good i had to try it! This was pretty good but i make, the best chili and i like mine better. Im glad i tryed it. Thanks for sharing ,will not make again.
Great recipe, somewhat sweet. I added more pumpkin than the recipe called for (probably doubled it). Figured if I was making pumpkin chili, might as well taste as much as pumpkin as possible! Yummy!!!
How amazing! I've been having the notion to add pumpkin to chili lately. I started a pot full, then did a search and found this recipe. I'd already added the half the listed ingredients, and so proceeded with confidence. It is delicious!
I LOVE pumpkin recipes so I had to try this out. I used ground turkey instead of beef, but other than that, did not change a thing. I agree with others - the spices are pretty bland, which would make it a good kid's chili. I am not a huge fan of spicy food, but I still found myself adding a LOT more chili powder and a sprinkle of red pepper flakes after the first taste. I was disappointed that the pumpkin flavor was mostly lost unless I really looked for it - and the can of tomato juice was HUGE... I think I am used to my chili being a bit thicker. This is by no means a bad recipe - but I would probably choose one of my other favorite chili recipes before I chose this one again! I might try adding pumpkin to my favorite chili recipe on this site: "Laura's Quick Slow Cooker Chili."
This is pretty good! I still prefer a more traditional chili, but I would make this again! I had to change a few things...I cut the recipe in half and I used a whole red bell pepper to keep with the color scheme ;) I didn't have any tomato juice so I used one 15 ounce can of tomato sauce. I didn't have any pumpkin pie spice so I subbed cinnamon, nutmeg and ginger. I used 2 cups of real pumpkin puree instead of canned. and omitted the sugar and used 2 tablespoons of sugar free Hungry Jack syrup instead. Turned out very good! I'm on a diet and can't have sugar and the syrup added a nice flavor to the pumpkin. I also added about a 1/2 tsp of salt.
Loved it, I made a few adjustment to suit my taste but it just has that extra something with the pumpkin and pumpkin pie spice. Definetly a must make!!!!!!!!!!!
As-is, the recipe was very bland, so I followed the recommendations of other reviewers (added the rest of the can of pumpkin, added 2tsp cayenne and 2tsp cumin) and it was pretty tasty.
Great festive twist on classic party food. A little unusual, but everyone went back for 2nds. We served in a hollowed out pumpkin for extra Halloween flair.
I have only made the recipe twice, but it's always been a hit. I like a heartier chili, so I have a tendency to lessen the amount of tomato juice (by about a cup) and up the pumpkin puree (to a whole cup - or one whole can). Serve over white rice and VOILA - delicious sweet chili. I'm still tweaking the ingredients a bit to thicken / make more flavorful. I'll post more options once I've experimented with them.
This was delicious! It wasn't sweet as one person stated. I did every thing the recipe stated except, I did one can of red kidney beans, one can of white kidney beans and a can of light red kidney beans. It had a great flavor and very mild! We loved it!!! It was also hinted with pumpkin, it was not overwhelming and my husband couldn't even tell it was in there. So I understand why some folks did the whole can! A must try!
Yum! I made this vegetarian by using soy crumbles instead of ground beef. I used a large onion & pepper. I sauteed the onion & pepper then added the spices and cooked for 2 minutes before adding the remaining ingredients. I used 3T chili powder, 2T sugar, 1/2t pumpkin pie spice, 1/2t cumin, and 1/2t cayenne. My meat-loving friends raved about it and could not believe the chili was vegetarian!
Loved the idea of pumpkin in chili, but I changed this quite a bit: I used stew meat cut up into tiny pieces, yellow bell pepper for color instead of green, black beans instead of pinto, and a full can of pumpkin. I also added additional chili powder, cumin, a bit of cayenne, garlic powder, and a couple tablespoons of a BBQ rub I make. It was voted a favorite at a Super Bowl party.
My boyfriend and I absolutely loved this chili! I made some tiny tweaks, but I will probably try this again with the real recipe just because it was so good that I now trust the person who posted this with my life. My changes were: I didn't add the sugar. I was worried it might shift the emphasis from being chili first, to being a dessert hybrid I added cloves. Actually, I just didn't have pie spice, so I just used a shake of cinnamon and then ground up some cloves which really came through in the finished product, giving it a rich, fall flavor which we loved. Will definitely be making this again, and haven't stopped bragging about it since the night I made it. It's great!
I made this recipe as is; it was terrific. So simple and delicious. Next time I think I'll try less sugar though. Very good thank you!
This is a great chili. Even my husband and kids like it. I used about 1 1/2 cups of pumpkin that I had frozen from the fall. I added cumin and some extra dashes of chili powder and instead of canned beans I used a bag of dry beans that I soaked overnight and then simmered before adding them to the chili. Excellent!
It was tastey and unique. Loved the flavor, but I feel like it was missing something. Also, it was VERY meaty. It is worth making again though. Next time I will double the pumpkin, half the meat, add about 3 cloves of minced garlic, and add some smokey flavor. Also, I think red onions would be nice.
