I cooked a pumpkin last week and used part of it in this chili.
The original recipe was supposed to be meatless, using soy crumbles, but I didn't have anything like that, so I used hamburger. Ground turkey would probably be good in this too. I made some cornbread muffins to go with it. My husband just put crackers in his.
I've never used pumpkin in chili before, so I wasn't really sure what to expect. It adds a richness and a thickness to the chili, but you really don't taste pumpkin. So why put pumpkin in chili? Any ideas? I'm thinking it's a good way to get some extra nutrition into your soup. Pumpkin - it's not just for pies!