Pumpkin Chili Mexicana

From: Chef #487703

On Nov 2, 2009

i have one suggestion that i think made this chili everyones favorite... i decided to be festive and make this for our halloween dinner party. everyone was skeptical before i made it but after tasting could not figure out how such a unique mix could be so good! every single guest went back for seconds i followed the recipe except i used ground beef instead of turkey because i think it adds more flavor. i also added browned beef & cooked rest of ingredients in crockpot instead of using a skillet. kept on low for an hour so guest could eat whenever they were hungry. my one suggestion that was a big hit is to serve warm chili over a large bake potato and top with sour cream and chives. this will be are annualy halloween chili for years to come. thanks for posting!!!

From: Lacer

On Nov 2, 2009

Very good! I did leave out the turkey, but made as stated otherwise. Very filling and flavorful!

From: justcallmetoni

On Dec 29, 2005

Delicious! I made a few small substitutions to make this my own. Combined red and yellow peppers in a effort to clear the veggie bin; replaced the canned chilis with 1/2 of a fresh jalapeno (see my about me); and I added 1 cup of corn for additional color. The pumpkin does not across as a separate flavor in the chili but as a rich note in the sauce that really helped bring it all together. Made the sauce creamier and more satisfying as a quick winter meal. Just loved this one. Thanks Lauralie!!

From: gingergirl56

On Nov 23, 2008

This is great!! I liketo add the spices after cooking the veggies at the beginning of the recipe. I used Rotel tomatoes with chiles so I did not use additional chilies. Other changes I made - doubled the kidney beans and added a dash of cayenne and pumpkin pie spice. Really good|!!