By southern chef in louisiana on February 03, 2004
"A unique twist on chili--try it, it will surprise you."
Serving Size: 1 (511 g)
Servings Per Recipe: 8
"I did like this chili, even though the seasoning is very mild. Never had mushrooms in chili and I loved that. The pumpkin flavor was not detectable, but does add great nutritive value. Thick and hearty; enjoyed with a chunk of homemade bread. Thanks."
"Made with veggie crumbles for my vegetarian BIL and it was so good! Rich flavor. Everyone in my family just loved it. My personal change will be to put in a slightly less onions. But no one else complained!"
"This was an excellent recipe. I didn't use the red pepper because my husband said he wouldn't like it. But I think it would have been much better with it, as it was bland without it. So I'm giving it five stars. He agreed that the red pepper should have been included. It doesn't taste weird like pumpkin or anything. I will make it again when it turns cold weather."
"Who would have thought...! I had a chunk of roasted pumpkin left over and used that. It makes for a wonderfully thick texture which my husband loved. I cut the quantities way back for the two of us. The chili powder I currently use is blended with a bit of cumin which went perfectly here. Thanks for the treat!"
"This is a marvelous substitution for those who don't like spicy chili.I also made sourdough biscuits to accompany. It is an easy recipe with easy directions. "
"Fantastic recipe! This recipe has a very mild unique taste. Great for children small and large who do not like spicy food. I used ground turkey and ground turkey sausage for some variety and added a bit of hot sacuce to the bowl I ate out of. 6 points per serving when prepared with ground turkey. Thanks for sharing. "