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This unique chili freezes well…but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! —Betty Butler, Greencastle, Indiana
Nutritional Facts 1 serving (1 cup) equals 293 calories, 12 g fat (5 g saturated fat), 61 mg cholesterol, 1,034 mg sodium, 21 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Pumpkin Chili in Country Ground Beef , p23
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Reviewed on Dec. 30, 2010 by daslorelei
I have made this recipe several times. The fily loves it. I leave out the sugar and it tastes great.
Reviewed on Dec. 06, 2010 by Whisk-karrs
This is 2nd time I've tried this type chili, and I have wasted my time and costly ingredients. I had not remembered trying it before, but it has an almost chemical taste. I'm trying to disguise flavor. Do not recommend to try even once - I'm sorry.
Reviewed on Nov. 18, 2010 by Weavo
My husband turned up his nose until he tasted it. We both enjoyed it very much.
Reviewed on Nov. 01, 2010 by cricketbean
I loved this chili. I made it for a group and didn't tell anyone that it had pumpkin in it and everyone loved it. I used a can of pumpkin pie filling and ommitted the spice it was already in the canned pumpkin. I also ommitted the beans b/cuz husband does not like thme. THe sweet taste was different but delicious!
Reviewed on Nov. 01, 2010 by PBinna
I entered this chili in a Chili Cook Off and won the Peoples Choice award. I doubled the beans, used a whole can of pumpkin and didn't add the sugar. People LOVED it!!! I will DEFINATELY make this recipe again!!!
Reviewed on Oct. 17, 2010 by deedeeneric
it was really good! loved the pumpkin taste!
Reviewed on Oct. 16, 2010 by grensrud
This was fantastic! I served it up to a hunting crowd and only one person didn't like it....and until he knew there was pumpkin in it he never said a word:) Will definitely make again!
Reviewed on Jan. 27, 2010 by citty72cat
I rated this a 5, but it marked it at a 4 :(This is an excellent recipe!
I rated this a 5, but it marked it at a 4 :(
This is an excellent recipe!
This is so great! I made it & shared with co-workers & family & they loved it! Even my picky 14 year old daughter rated it a 5! I made a new batch & substituted ground turkey for the beef & added some of the spices to the meat as it was cooking. So wonderful!
Reviewed on Jan. 11, 2010 by Denessa
I made this chili for 2 potlucks and one family dinner. Everytime I have made it, there are no leftovers and everyone wants the recipe. I make mine with ground turkey instead of beef and leave out the sugar since it is sweet enough without it. LOVE this easy recipe and plan to make it many more times!!
Reviewed on Nov. 04, 2009 by grneyetwin1
Wonderful and different! To those who say "eewww PUMPkin????" I say that you didn't think cocoa worked in chili either and see how wrong you were about THAT one! This is great stuff, only I substituted ground chicken for the beef to cut back a little on the fat.
Reviewed on Nov. 04, 2009 by lazyjcafe
I liked the sweetness of this chili recipe. It's very different from my chili I normally make. I omitted the soup and used tomato paste and water insead. I also omitted the sugar because I thought it was sweet enough and added a bit of crushed garlic. Topped with sour cream and red onions, and served with garlic toast, I thought it was a wonderful meal!!
Reviewed on Nov. 02, 2009 by gwenmbell
I received so many compliments on this chili today! We had a chili competition at work today to raise money for United Way....I found this recipe when I was looking for a pumpkin cookie recipe and thought I would try it instead of the same old chili stew I make every year. I made this with a few variations when I could not find Pumpkin Pie SpiceI couldn't find Pumpkin Pie Spice at 3 different grocery stores so I substituted 1 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. I used medium chili beans because I couldn't find hot. My 6-qt crock pot was the first one emptied! It was really delicious. I made it Saturday night and it was refrigerated 32 hours which gave the flavors time to really meld together. I was wondering what to do with the 2nd cup of pumpkin from the cake and now I know! I am going home to make more chili and put it in the freezer!
Reviewed on Nov. 02, 2009 by mrsennis
The flavor is okay but way too sweet. I think using tomato sauce would be better than tomato soup and cut back on the chili sauce. Sorry, not one of my family's favorites.
Reviewed on Oct. 29, 2009 by j2goodes
WOW! This chili was exceptional! When my three young children were on their third bowls, I knew this was a keeper! Thank for sharing such a great recipe!
Reviewed on Oct. 14, 2009 by whtstg19
I made this for my company chili cook off and tied for second. Many people commented how much they liked it. I'm not a big chili eater, but I had two bowls and would definitely make this again at home.
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