Autumn Pumpkin Chili
Total TimePrep: 20 min. Cook: 7 hours
Makes4 servings (1-1/4 quarts)
I thought this was pumpkin soup and wrote it down as pumpkin soup. I don't like chili that much so im now crying over how I accidentally made chili. Its good chili though like you can't go wrong making this chili. I just thought It was something else and now I'm sad. If my friends wanted to make chili I would point them to this recipe but I cant make this chili again. The memories would be too painful.
Very hearty chili! I doubled the ground turkey and tomatoes. Based on the other reviews, I added more garlic and instead of just chili powder I used two packets of chili seasoning and added more kosher salt to taste. So easy to put together and loved the fact that my slow cooker did all the work. The pumpkin made this chili very rich and thick, so I did add some water. Will definitely make again.....might add more pumpkin next time!
If you love pumpkin you'll enjoy this chili! I substituted plant based meat for the turkey and added jalapenos for a little heat. The chili is hearty and full of fall flavors that did not disappoint.
Loved it! I made it just like to recipe.
No comment left
Loved it...added another can of diced tomatoes, 1/2 can of beer, white beans & a splash of apple cider.....SO YUMMY!
Like another reviewer, I added chili seasoning and 2 cans chili beans. Would have substituted black beans for one of the hili beans but I didn’t have any. We like things spicy so added some Jalape?os. It was delicious. Very hearty and satisfying.. served with fresh cornbread. The only thing that would have made it better were if it were snowing.
Pumpkin makes the chili nice and thick and hearty. Like many chlis, it is even better the next day.
After reading the reviews I made this last night for our pumpkin carving family dinner...I modified it the following and it was a big hit! I added chopped celery to the onion and pepper mixture...I used McCormick chili seasoning envelope instead of just chili powder...I added a dash of cumin and sea salt...I used rotel diced tomatoes with green chilies...I added 1/2 can of black beans and 1/2 a can of pinto beans rinsed and drained half way through the cooking time and 1 cup of chicken broth as it was too thick. We topped it with Fritos, cheddar, and a scoop of sour cream. Served it with cornbread, fruit, and a salad. It will be a tradition for Halloween eve for us! Yum!!
I made this recipe exactly as it is written here. It is OK but heavy on the peppers flavor. Next time I will cut the peppers in half and add a can of beans.