30 Reviews of Pumpkin Chili Mexicana

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|!!

From: Cara #3

On Mar 5, 2006

This is the best chili recipe I have ever found. It is so easy to make and my "steak and potatoes" men loved it too.

From: Mamy27

On Jan 21, 2006

I loved this recipe, and will make it again!The only thing I changed was to use a couple tablespoons of canned jalepenos instead of green chilies, because I didn't have any. It added an extra kick--quite spicy, which I like. Thanks for the great recipe!

From: currybunny

On Oct 2, 2005

This was so easy and hearty and healthy and very tasty too with all those lovely ingredients! We don't have canned pumpkin (what the??) in Australia, so I just cooked and mashed some pumpkin to throw in. Thanks for posting Lori, we enjoyed this for leftover lunch too!

From: Cookin' Mommy

On Apr 22, 2007

I made this chili and no one had any idea pumpkin was an ingredient. The ground turkey is flavorful and not bland like I had thought it would be and we enjoyed the corn and chilies too. This has a nice sweet flavor but also the bit of zip you would expect in chili.

From: CeeBee

On Jan 1, 2006

Pumpkin in chili? Yes! It added something that you just can't put your finger on. I used ground chicken instead of turkey (personal preference). I think I'll bump up the spices next time, as I like my chili a little more spicy.

From: *Parsley*

On Feb 26, 2008

Wonderful chili! The pumpkin adds a great texture and a boost of vitamins and does not give the chili a pumkin-y taste. I made this as written, but doubled the kidney beans and halved the chili powder. I served dallops of light sour cream on top. I'll make this again for sure. Thanx!

From: free-free

On Jan 18, 2008

So fabulous. I subbed soy meat (a combo of ground and sausage seasoned) for the turkey. I used hot tomato sauce, added mushrooms and jalapeno peppers along with all the other fabulous suggested veggies...I flavored the pumpkin with chipotle, cumin, nutmeg & cinnamon before I threw it in (I like pumpkin to taste good by itself before I add it to things sometimes)...What a pot of deliciousness - I loved the flavor and texture...wonderful creaminess & fabulous spice, perfect kick of heat...this is a KILLER CHILI RECIPE...the best -Thanks Lauralie41!

From: Daniela

On Oct 26, 2007

We loved this chili! The only change I made was to use 2 Tbsp of my homemade taco seasoning instead of the spices the recipe called for. The pumpkin made this nice and thick. Perfect with some cornbread. Thanks Lauralie41!