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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 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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