Absolutely delicious. I know it doesn't sound appetizing, but it's unbelievable how tasty it is, and so easy too!
I am only giving this four stars because the orginal recipe was too bland for my taste. I added a few things: one can each of corn, black beans, and green chilies, about 2 tsp each of cumin and corriander, about 2 tbsp orange juice concentrate, about 1 1/2 tbsp honey, 2 bay leaves, more salt, about 2 cups of tomato juice, about 1/4 tsp red pepper flakes for some heat. Of course, I did not add cheese or sour cream, but I beleive a dish should be able to stand on its own, with condiments only to enhance. This recipe is totally original, and I will definately make my version again. Thanks for the recipe!
Read MoreDefinitely missing something... 3 stars as I had to tweak this recipe so much to achieve any flavor, however I loved the addition of the pumpkin! Good base to build on for personal chili preferences.
Read MoreI am only giving this four stars because the orginal recipe was too bland for my taste. I added a few things: one can each of corn, black beans, and green chilies, about 2 tsp each of cumin and corriander, about 2 tbsp orange juice concentrate, about 1 1/2 tbsp honey, 2 bay leaves, more salt, about 2 cups of tomato juice, about 1/4 tsp red pepper flakes for some heat. Of course, I did not add cheese or sour cream, but I beleive a dish should be able to stand on its own, with condiments only to enhance. This recipe is totally original, and I will definately make my version again. Thanks for the recipe!
Definitely missing something... 3 stars as I had to tweak this recipe so much to achieve any flavor, however I loved the addition of the pumpkin! Good base to build on for personal chili preferences.
I am always looking for new and different recipes, especially ones that incorporate veggies that you otherwise wouldn't eat a lot of, like pumpkin. I have made this a couple times and it is really good. I say good, because I have had to tweak it a little to my taste. For example, it was too thick for me so I added some more tomatoes, including the liquid, and some chicken broth. I also added some spices, like cumin, cilantro, and some more chili powder because it was a bit bland without it. All in all, it is very filling, but healthy meal that is not expensive or time consuming to make. Thanks.
I give this recipe 5 stars for the absolute genius of adding pumpkin to my chili!!! Hubbie and I LOVED it.. he insists that I make it again soon! However, the end-result was not b/c I followed the recipe exactly. Quite the contrary... I DID read the reviews thoroughly and used quite a few of them to make this top-notch chili a success!: 1) Add can of black beans, 2) Add can of corn, 3) Add 1 1/2 cans of diced tomatoes, 4)Add packet of taco seasoning, 5) Add 3x chili powder, 6) Add nearly a whole can of chicken broth (good for consistency and flavor), 7) Add 2 TBS worcestershire and 8) Add dashes of cinnamon and nutmeg to REALLY bring out the complexity of the pumpkin in this chili. Absolutely delicious! Thanks so much!
Great idea! I like my chili spicy so I only put in half the amount of pumpkin and added fresh cilantro, corn, jalapenos, and some extra cumin, cayenne pepper and chili powder. It was very tasty!
The base of the recipe was good - the pumpkin adds a nice rich flavor. However, I used the exact amount of seasoning recommended and I think it needs a little more spice. I will definitely make this again because the ingredients are super healthy, but I will add more spice to it.
What do you do when you are saddled with dozens of jars of homecanned pumpkin (thanks, Mom!) and trying to watch your carbs? Try one really bizarre recipe! This one earns 5 stars for creativity. I didn't make it exactly as printed, so I can't testify accurately for the taste. However the idea alone was worthwhile. I left out onion and peppers (not my family's favorites) and substituted envelopes of chicken chili dry mix for the seasoning. It was VERY good. We will be eatting lots of this chili this winter!
Found this recipe while scouring for ideas for a Halloween party. I made a double batch and took it and it was devoured! Amazing recipe that makes me feel really good about eating it! Absoloutely delicious and I'm reccomending it to everyone I know who's trying to eat healthier while not sacrificing taste!
This is really good! The pumpkin is subtle - it just adds a creaminess and sweetness that works really well. Definitely will make this again.
I agree with the reviewer that the pumpkin had a subtle taste. My husband was surprised when I told him about the "secret ingredient." I also added a can of chicken broth as I like a more liquidy, soupy texture.
Being the first really cold and blustery day of fall this year, this was the perfect recipe to cook tonight. It's easy, tasty and a powerhouse of nutrition. It's got vitamins and antioxidants from the pumpkin, tomatoes and peppers and lean protein from the turkey. I did take one star away because as written it is a bit bland. I added seasoning and tasted as I went. I ended up using 2 Tbsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. ground black pepper, 1 tsp. salt and a handful of chopped fresh cilantro. I used a 15 oz. can of pumpkin (which is about 1/2 cup short of 2 cups) and added 1/2 cup chicken broth to make it a little less thick. My husband is not a big fan of chili, but he really liked this recipe!
This is an awesome recipe, right up there with traditional chili made with ground beef. Much healthier, too, with the use of leaner meat and the addition of pumpkin. I have never been much of a ground turkey fan, but this recipe changed my mind--I couldn't tell the difference from ground beef. The pumpkin is subtle and adds extra flavor, not to mention Vitamin A. I followed the advice of other reviewers and added canned kidney beans, frozen corn, and a small can of diced green chilies, all which helped to make the chili more substantial and filling. I also followed the suggestions to add more spices, so I added cumin, cayenne pepper, and a few dashes of hot sauce. A word of advice here--make sure you like your chili hot and spicy before you do this. It was a little bit too spicy for my palate, although otherwise very delicious, but my husband and son thought it was just right. So next time I probably will tone down the spices--just using chili powder would be fine for me. I didn't use the Cheddar cheese or sour cream toppings, and I felt it really didn't need them, but I'm sure it would taste good if they were included. I love collecting and making seasonal and holiday recipes, and this is definitely one that will be added to my fall recipe file.
Yummy! Pumpkin is subtle, but nice touch. To spice it up a little, added a dash of cayenne and few dashes of hot sauce. Used all green pepper and added a can of pinto beans and 1C frozen corn to give it more body. Delicious with the sour cream and cheese.
As weird as pumpkin in chili sounds, this is a delicious base recipe. I used fresh, cubed pumpkin and added some cumin, chicken stock (I cooked mine for a few hours... it needed some liquid) a can of tomato paste, some jalepenos for extra spice and a big can of pinto beans. Chili just isn't chili without beans to me. With those additions, I think this is one of the best chilis I've ever made. Thanks for the idea of adding pumpkin to chili, this will make an amazing halloween night meal!
This is a wonderful recipe! I was hesitant about the pumpkin but it gives it a good texture and flavor. I would highly recommend this recipe. It is easy and delicious.
I give 4 stars just because I, too, made changes based on other reviewers suggested and my family gave my revised version 5 stars! I added a can of tomatoes with green chillies, a can of drained and rinsed black beans, some orange juice, a tablespoon of honey, extra salt, cumin powder, coriander powder, cinnamon, a bay leaf, 3 heaping tsp. of New Mexico chili powder which is milder than the regular kind and a little sweeter, and a handful of chopped fresh cilantro to simmer. I think the extra spices plus the honey, including the cinnamon and cilantro really added something to the pumpkin. I let it simmer an extra ten minutes which helped the flavours blend. It was delicious without any cheese but fantastic with it. Thanks! It's now our new favourite and the turkey is lighter on the stomach than beef. Serve with corn bread for a final touch.
This is so good!! I used one green pepper instead of the mix, and subbed a jar of salsa for the tomatoes. That seemed to fix the "bland" problem others wrote about. I threw everything into the slow cooker and cooked on high 1 hour, low 5 hours, then served over spaghetti squash. Super healthy and tasty meal, will definitely make this again!
This has become one of my go-to recipes. So fast, delicious, and nutritious!! I did make some changes to up the nutritional value, and keep it easy. First, I don't use 2 types of bell pepper. I just chop up one orange bell pepper and use the whole thing. I also add one can of black beans, rinsed and drained, and frozen corn. The combo of colors alone in this chili makes it appetizing, and then you taste it. Yum! I use the recipe seasonings, but I add a little cumin, and a little coriander, and sometimes a little cayenne for heat. Play with the spices, but I highly recommend using cumin. With all the veggies added in, I just serve this with cornbread. Makes a great weeknight dinner, or weekend lunch. Double the recipe and freeze some, too! I even served this to a crowd at our pumpkin carving party. Everyone raved, and then I told them it was made with pumpkin!!
Yum! I pretty much followed the recipe exactly (except for adding a little cumin) because I've never made chili before. It came out quite good. Next time I will use some fresh tomatoes instead of canned. It's very filling and can stand alone with cheese or sour cream. The pumpkin is subtle, but not completely lost!
I absolutely love this recipe. I make it often for dinner during the week; it is quick and easy to make after work and lasts for a few meals. I just add a couple ingredients: corn, cilantro, crushed red pepper flakes and some hot sauce. This is definitely a staple in my household!
This was very good - I threw in some red pepper, a can of black beans and a can of green chilis. I thought it was a little bland. Nextime I plan to add a jalepeno to spice it up.
I'd give it about 3.5 stars but it was more of a 4 on day two. The pumpkin was a bit overwhelming for my hubby and I added pumpkin pie spice as recommended by some reviewers and that was a mistake. There was too much cinnamon and stuff taking over the chili flavor. I'd try it again but not until after I try some other chili recipes on here.
I love the concept of this chili! The pumpkin adds creaminess and tons of nutrition. I made the following changes to add some pizazz: 1 can of corn, 1 can of black beans, an additional can of diced tomatoes with green chilies, a cup of chicken broth, and a little cumin and onion salt. You can really add anything your heart desires, and it'll turn out delicious. Great with cheese, sour cream and tortilla chips!
I followed this recipe because anything that sounds unusual is automatically interesting to me. I don't agree that this is a true chili recipe, however it was very interesting and I am looking forward to playing around with different ingredients in the future. The Pumpkin puree makes for a great texture/consistency in the chili!
I made this with ground chicken and it turned out great. Although my husband and I prefer more spice, this was the right amount to please our kids. This is a keeper in our family!
I followed this recipe: It was delicious! 1 tablespoon vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 pound ground turkey 1 (14.5 ounce) can diced tomatoes (do not drain) 2 cups pumpkin puree 1 can black beans 1 can corn (do not drain) 1 tbsp honey add chili powder, cumin, cayenne pepper, and salt/pepper to your taste Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Add everything to the crock-pot. Heat for 6-8 hours. You can top it with sour cream and cheese if you'd like :)
I made this for a Halloween party and it was phenomenal! We left it simmering on the stove so people could just grab some if they wanted, perfect party dish. The pumpkin really added a ton of flavor and changed the "typical" chili taste. I highly recommend it! I added corn to mine as well.
This was really good... made a dew modifications as mentioned in other reviews.
I gave this recipe 4 stars because I feel like it is an excellent base recipe that is easily customizable to suit ANY taste. I made a lot of changes to suit mine, and I was thrilled with the result. The basic things you should take from this recipe are the canned pumpkin, ground turkey, onion, and the chili powder. I added beans, more diced tomatoes, chicken broth, any veggies on hand, and about a tsp of cumin. Still, the pumkin in the chili adds a nice texture, thickness, fiber, nutrients, and flavor. It is a very tasty and healthy recipe!
Woah!! So amazing. I great way to incorporate pumpkin, it gives the chili an amazing creaminess. Didn’t follow the recipe exactly…I used what I had. I didn’t have any peppers but I did use onions, I added corn and beans as well. I also used a small can of tomato sauce instead of the crushed tomatoes. I also added cumin and more salt and pepper. I didn’t do the cheese and sour cream because it didn’t need it and to cut calories but it would have been awesome with the cheese and sour cream.
Great thick chili recipe! I added 1 can of black beans rinsed, 1 can of corn, and 1 tsp of cumin. I threw everything into the crockpot on low for 6 hours and it was delicious! Be sure to cook the ground trukey prior to throwing into the crockpot though.
We really enjoyed this chili. It is delicious. I did add black beans, corn and a little cumin.
This was a bit bland. I think it needed more tomatoes. It was really thick, so I added water. It also needed to simmer a lot longer.
Delicious! I did change some things to accomodate our tastes, but this is a great recipe. I omitted the onion and bell peppers, replaced the diced tomatoes with 2 cans of Rotel, added a can of corn, a can of fat free chicken broth, and a tablespoon of cumin. I also added a can of red beans, as we love beans in our chili. The cumin took away most of the pumpkin flavor, but that was fine by me. I was just happy to have incorporated such a healthy food into the dish. Thank you so much, I will be making this often this winter.
I LOVE this recipe, and make extra to freeze. I omit the oil and cook the onion in the turkey juices (with real lean turkey, its mostly water). I also add a can of pinto beans and some cumin and red pepper to spice it a bit more. AWESOME!
Surprisingly really delicious. The pumpkin takes the place of tomato sauce. The pumpkin gives the chili a thick consistency. I did add cumin & a little more chili powder, other than that I made it exactly like the recipe. Next time I make it, I want to add beans.
This was so much better without the pumpkin puree. I could do without. Added a pinch of tumeric (no taste, just color an antioxidants). Cinnamon pinch would work well here too. Instead of ground turkey, I used shredded turkey or chicken. Came out perfectly. Also reduced chili powder since all my kids can not tolerate spice. Added some cannelini beans and /or sweet potato during my 2nd batch. That was really interesting.
A hit at my house! The pumpkin makes it creamy and delicious. Alterations can be made to taste and is so easy to do! Highly recommended.
We tried this recipe as written which was good; the add on's by the other reviewer made it great! Added 1 can of corn, 1 can of black beans, Cummin & Coriander, and Tomato Juice. The pumpkin gave the chili a heartiness to it I would of never expected. It won first place for a chili cook off; Thanks for the recipe!
This is a nice base for a chili, but I can't say I was impressed at all before I threw open the spice cabinet and went to town. I have no measurements to share, but I ended up adding a bunch of chili powder, cumin, cayenne, salt, pepper, and a jalapeno pepper until it was up to my tastes. I couldn't believe that there was no liquid to this chili! I didn't have chicken stock (which probably would have been better - or turkey stock, if you get it in season) so I added about 3 cups of water to be able to allow it to properly simmer. I put a can of cannellini beans (drained) into it as well. I do like the end result, and the idea of this chili, but I'm unimpressed with the original recipe. Sorry. :(
Delicious and easy, though I usually increase the spicing. Simple to make vegan, too; just replace the turkey with about two cans of pinto beans.
This recipe has great potential. I gave it 4 stars because of how healthy it is and low on Weight Watchers Points. I added bay leaves, more chili powder and about 3/4 cup of red enchilada sauce. Made it PERFECT!
My new favorite chili! I made this pretty much as-is with a couple recommendations from reviewers and the family loved it - including my 3 and 8 year olds! I didn't tell them there was pumpkin in it until we were half way through and they were all surprised. No one could tell the secret ingredient. I added an extra can of tomatoes and a can of black beans along with double the chili powder and about a half teaspoon each cumin and ground chipotle pepper. The pumpkin makes the chili very thick with wonderful body and texture. We topped it with crushed up corn chips, shredded cheese, a small dollop of sour cream and a couple shakes of chipotle tabasco. I love that it's super healthy (without the toppings we added) and a great way to get vitamins in your kids. Next time I'll add a second can of black beans. It's definitely going in the recipe box!
This was excellent, especially if you spice it up a bit (just be creative with your spice rack). Like an earlier poster, I have recommended it to others. Delicious, quick and very healthy.
This is an excellent base for chili!! I added a can of black beans, a can of diced tomatoes, a can of corn, 3tbsp of chili powder, about 1/2 tsp of cumin, a splash of vegetable broth, a dash of nutmeg, and some chopped cilantro. Delicious and healthy.
We loved this but it required several additions. I added another can of diced tomatoes, about a cup & half of low-sodium, organic chicken broth, a can of rinsed black beans & a can of corn, drained. I also added cayenne & cumin & just a pinch of pumpkin pie spice. I was out of bell peppers so I subbed roasted red peppers from a jar. Hubby was very skeptical but raved about this dish. Served it w/ rolls & it tasted so good, I forgot to top our bowls w/ sour cream & cheese. Oh well, we certainly didn't need the calories anyway. ;o)
This recipe is dry as the Mojave, in desperate need of spice and lacks nutrients. Check my version which adds plenty of moisture, veggies and spice.
Thank you for this great recipe! My husband and I are doing the 17 Day Diet, and this is better (and even healthier!) than the recipe from Dr. Moreno's book. My husband hasn't tried it yet, but I think I will not tell him about the pumpkin until he has tasted it. It's wonderfully decadent-tasting without the guilt. I made a few changes, used jalapeno instead of bell pepper because we like hot stuff. I also added a small can of tomato paste to give it a richer color and taste, and used Rotel tomatoes with green chile instead of regular tomatoes. I would make this again even if I wasn't on a diet!
Added about a teaspoon of cumin, some garlic salt, a can of beans and a can of corn. Very delicious.
So tasty... and pumpkin is SO good for you!!! I modified as well. I made it a bit sweeter and added curry too, using a sweet curry spice mixture. I added beans I had leftover (pinto, black, even black-eyed), and some bulger (from taboulli). What a healthy, filling meal!!! Enjoy.
I used leftover turkey from Thanksgiving, added both broth, and tomato sauce to thin this thick chili; added more chili powder, some cumin, cayenne and garlic powder before it was the spiciness and consistence I wanted.
Great base recipe but I added a lot to this. Cumin, apple cider (the alcohol kind), honey (I found it very bitter), an extra can of tomatoes (I also used fresh). I used black beans instead of turkey. Really good with changes. Will make again.
Great use for pumpkin! Increased the seasoning amounts and added a can of corn...really yummy and healthy!
This recipe is a great base recipe to play around with and tweak to your own tastes. I made some changes and additions and came up with something great that I featured on my blog. Very creative use of pumpkin.
I just made this. It was good after I added extra chili powder. I'm going to make it again but double the tomatoes and cut the pumpkin amount in half. I would add the frozen corn also.
Great soup! I wasn't too sure about the pumpkin in the soup, but it was great! Per reviews, I increased spices and used 2 cans of diced tomato (w/ green chilies) and 3 cans of water. Without the extra tomato and water, it is not soup consistency at all. It was way too thick. I piled on the spices too, using extra chili powder & garlic, added cumin, turmeric, ginger, bay leaves, cilantro, and a splash of OJ. With the changes it was a 5 star recipe. Would have been a rather bland mush otherwise. Great base recipe to alter however you want!
I loved the idea of this, but it was fairly bland. Had to add a bunch of spices to boost up the flavor. Pumpkin added a nice consistency though
Great base with the pumpkin. Needed doctored though. I used leftover T-day turkey, skipped the peppers, added extra can tomatoes, can drained black beans, can veggie stock, frozen corn, 3-4x the chili powder, dash or 2 of hot sauce, a few jalapenos pepper slices, and cumin. Delicious!! and spicy!
Stunningly wonderful. I had to add chicken broth to make it a consistency that we love for our chili. Without the broth it could have been eaten with a fork! I used garden tomatoes instead of canned and I added 2 cans of diced green chilis to suit our family taste. Will definitely make this a regular winter meal at our house. It's a superfood extravaganza!
I’m going with a 5 for creativity and nutrition. I like to make the recipe as written the first time I make it, if I mix it up I don’t feel that it is fair to rate it. I made this just as the recipe states. It is the perfect consistency for chili. The flavors are an interesting tasteful blend and the level of seasoning is perfect for a mixed group; everyone can enjoy it and those who want more kick can spice up their bowl. Next time I probably will add more seasoning and play around with other additions to match our personal preferences. I provide meals for my parents and am always trying to figure out how to bump up the nutrition, this one it pretty good although I’m thinking of trying it with low sodium tomatoes.
I made this with leftover turkey and pumpkin puree from thanksgiving dinner (in canada, eh). The texture and flavour of the turkey breast in the chili was amazing - am sure it would also be good with the ground turkey. Overall, the recipe is really great, although I added twice as many crushed tomatoes. The sour cream and cheddar cheese served on top are essential. This will become a favorite after thanksgiving recipe for me :)
Really like the idea of pumpkin in this chili. It gave it a nice texture and upped the nutritional value. I did add more traditional chili spices as it was really bland with the listed measure of spices in the recipe. We like our chili spicy. Is a great recipe to start with and tweak it to suit your own tastes. Thanks for a great recipe. Will do again.
A delicious, easy recipe. The pumpkin gave it a nice flavor! My roommates loved it too. I added a can of red kidney beans and a can of white beans (including the liquid), which made it a little more hearty. I used a can of crushed tomatoes instead of the diced (bought the wrong kind). Also, I skipped the cheese and sour cream on top- trying to be hearthy in the new year! It made quite a bit, so next time I will freeze small portions for a quick lunch or dinner. Tastes great with Cheez-its thrown in!
This recipe turned out pretty well, but I read the reviews and added chicken stock as noted... It took about 2 cups to get it to the proper consistency. Definitely needed more spices that the recipe called for as everyone else has been saying too... But the pumpkin can't be tasted and it was a great way to get my boyfriend to try new foods! Would definitely make again!
I loved this soup. I've made it at least three times for guests and handed the recipe out four times. Everyone who has it loves it. Even the kiddos. I did add some spice to it. I added another couple cloves of fresh minced garlic, a pinch of cayenne pepper, a couple tablespoons of cumin, and added a few cups of chicken broth. I also put frozen corn in it since I had it on hand. I served it with fresh cilantro, red onion, and salsa. It was GOOOD!
I made this exactly as printed from my family. My 4 children (ages 12, 10, 9 and 7) and husband absolutely loved it. I will not make chili with kidney beans again! Thanks for sharing.
Amazing chili recipe!! Like many others who reviewed this, I felt it needed more heat, so I used 5T chili powder, 3T cayenne pepper, and 1/2 cup habanero peppers. I served with plain yogurt in place of sour cream. Delicious!
We loved this. My family was making faces when I said I was going to make this and then they couldn't stop talking about how good it tasted! I will double this the next time. The only change I made was to add a little (1 tsp) chicken soup base to it. The chili powder and the pumpkin compliment each other so well! All my coworkers asked for the recipe because I wouldn't stop talking about it. Thanks!
LOVED THIS! I did add a small can of chopped chilis, some red pepper flakes and some extra tomatoes! So good, will make again!
I made this for the second time tonight, and accidentally used 30oz of pumpkin pie filling. Now we can taste the pumpkin...so yummy!!
This was very bland. I added other ingredients (corn, black beans, Rotel, cumin, corriander), which brought it up to about a 3.5 rating.
I can't believe I forgot to review this one...it's super good! U can't even taste the pumpkin but gives it a really smooth texture, added ground turkey and used red bell pepper instead of green. Kids loved it!
I gave this 4 stars because the recipe "as is" is WAY too bland for 5 stars. You can make this 5 stars by adding spices, but you'll need to be comfortable throwing in a "little of this and a little of that". I added chili powder, cumin, beer, black beans, corn, chopped jalepeno, 2 T of jalepeno juice from jar (this is vinegar based, but spicy) 1 T of liquid smoke, 1 beer, 2 T sugar, 2 T of taco seasoning, etc... As you can see, my addition list is long. It was REALLY yummy after all the doctoring. We've made several recipes on this site and the chili recipe with Zuchini (sp?) is our favorite.
Great recipe starter. I omitted the bell peppers and added corn, black beans, and picante sauce. Instead of pumpkin puree, I used a 29oz can of solid pumpkin. Delicious!
I wouldn't have thought of this combination -- the pumpkin makes a great thickener to this chili. I liked it so much I made it twice in a month. Since I prefer my chili extra spicy, I added cayenne pepper to the mix instead of red pepper flakes. Yum!
This was a delicious surprise! My changes: no bell pepper, 2 cans of rotel (drained), 1 can each of kidney beans and black beans (rinsed and drained), 1 can of corn, 3 cans of low sodium chicken broth, and used 2 cups of pumpkin pie pumpkin puree rather than just pumpkin puree. Also added more seasoning like cumin, chili powder and cayenne pepper. The contrast of the cinnamon sweet flavor with the spice was wonderful! Can't wait to have the leftovers!
As many other users did, I added the following: *About 2-3 cups chicken broth (still thick, but nice) *Twice as much diced tomatoes, with juice *A packet of McCormick's chili seasoning *A can of kidney beans, drained and rinsed *A can of corn, drained It was EXCELLENT!!! Very easy to make, too--the hardest part was chopping the peppers. My husband isn't a huge fan of chili, but downed it and had seconds. My sister-in-law not only asked for the recipe, she asked for the link to this site so she could find more like it! This was also excellent heated up as leftovers. I made this with Pillsbury Crescent Rolls, since I had them on hand, but would probably use corn bread instead next time. That would be a perfect match.
5 stars I made this yesterday and served it to guests, everyone wants the recipe, it is delish. I didn't have turkey so I used roughly chopped skinless thighs. I added a can of chicken broth, didin't serve cheese or sour cream, just a bowl of chopped cilantro. I added a little thyme and cumin.
Ok . . Ok. . . I know the basis for rating a recipe should be more about what the overall dish is - but I have to say it is the overall idea that I thought was incredible. We had a Chili cook off and I wanted something different. If I had not read some of the other comments to spice this up, I know it would not have been as good BUT I was so impressed with the originality of the tastes that I have to give it a minimum of 4 stars. The key ingredients that I liked were Chipolte peppers (with the adobo sauce), cayanne peppers, and a touch of nutmeg .
Like many I found this recipe a good base to add to. More chili powder, red beans and cumin woke it up a bit. It is nice to serve to folks who may not eat beef or don't like their chili very spicy. It was liked by everyone who ate it. No one guessed that there was pumpkin in it!
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.
This was surprisingly good. The pumpkin does give a more creamy texture without giving the dish a pumpkin taste. I did add additional cumin, garlic salt and chili powder, tomatoes with green chiles and a can of black beans. I sauteed peppers and onions and browned the ground turkey and put all in the crockpot for the day on low. It was delicious!
Awesome!!! Of course, I love spicy food so I had to add a lot more heat to it.
Awesome!! I definitely will make this again. This is a great healthy version of chili. The only change is that a used orange bell peppers instead of green. Not a fan of the green pepper. Also I had some black beans left over so I put that in the chili too. So delicious!!!!
I knew when I read this recipe that it would be really good. I followed the recipe plus I added the cumin, coriander, black beans, corn, extra salt, peppers, Bay leaves and chili flakes.. Orange juice sounded like a good idea but I didn't have any. So I added pineapple juice. It was interesting how the citrusy pineapple juice brightened up the flavors. I also added some water for consistency. Thank you so much for this recipe.
I have always been a big pumpkin fan and a big chili fan, so I thought why not put the two together. After finding this recipe I fell in love. I decided to find many other recipes like this and make my own version. However, the idea of pumpkin and the gentle taste of turkey was a perfect combination. I spruced this recipe up a bit though: I added 3 slices of bacon, extra pumpkin puree, extra chili powder, cumin, smoked chipotle chile powder and allspice (I wish I had some Pumpkin Pie spice to add). The recipe was phenomenal with cheddar cheese, just flows so nicely with the turkey and bacon. I would make it with more of a pumpkin flavor if I make it again. I am giving this a four because it needed to be tweaked to make it taste like a authentic chili but make you say "Hey I think there is pumpkin in this!" lol
This was such a delicious recipe! Kudos to the author! I made some alterations per comments. I used tomato sauce instead of diced tomatoes and and doubled the amount. I added one can black beans, one cup turkey stock, and one cup shredded carrots (which added a veggie without changing the taste). Instead of ground turkey, I used leftover turkey/pork sausage I had on hand, and this made it REALLY tasty. For spices, I used 1.5 tbsp red cayenne pepper instead of chili powder, .5 tsp black pepper, 2 tbsp cumin & coriander, 2 bay leaves, 1 tbsp worcestershire sauce and 1/2 tsp of cinnamon and nutmeg. Served over baked sweet potato with a sprinkling of mexican cheese mix. SO GOOD.
Nice--took recommendations from other reviewers. Added a can of drained, rinsed black beans, corn, and a 8 oz. can of tomato sauce because the chili was too thick and I was afraid it would scorch. Also added a half tsp. of cayenne, 1 tsp. cumin, and 1/2 tsp. coriander. Just used red bell pepper because that's what I had, and 20 oz. of ground turkey breast.
The chili is a great idea but needs alot of work. It is way too bland. I added more chili powder and smoked paprika. And what is chili without cumin? I also added a jalapeno, oregano, corn, and a can of black beans. I love that this recipe has the two cups of pumpkin in it. Its flavor is very subtle. Most people probably won't even know its there. But it makes it too thick. So I added a whole can of chicken broth. I swapped out the canned tomatoes for the fire-roasted tomatoes. After all my changes I am proud to say it is much closer to a five now.
We really enjoyed this recipe. It's healthy and not too spicy for the kids. Thank You!
Great Recipe! Took me a few times to get it perfect for my husband and I but, now it is a favorite. I added black beans, corn and a little more garlic. I will be making this more often!
