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Pumpkin Chili

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Pumpkin Chili

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  • Makes: 6 servings
  • Yield: about 9 cups
  • Prep 10 mins
  • Bake 40 mins
  • Cook 1 hr

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This recipe, from Melanie Madore of Ashland, Missouri, was a finalist in our recipe contest. Unlike many pumpkin chilis, this one uses cubed pumpkin (or butternut squash) rather than canned.

Ingredients

  • 1 small pie pumpkin or 1 1/2-pound butternut squash
  • 1/2-3/4 pound lean ground beef
  • 1/2-3/4 pound ground turkey breast
  • 1 cup chopped green sweet pepper
  • 1/3 cup chopped sweet onion
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 1/2 cup bottled chili sauce
  • 1 15 - ounce can crushed tomatoes
  • 3/4 cup canned diced tomatoes, undrained
  • 1 15 - ounce cans chili beans
  • 1 15 1/2 - ounce cans navy beans or cannellini beans (white kidney beans), rinsed and drained
  • 1/3 cup water
  • 2 tablespoons cider vinegar
  • 1/4 cup packed brown sugar
  • 4 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons unsweetened cocoa powder

Directions

  1. Cut pumpkin in half and discard seeds and pulp. Place pumpkin, cut-side down, on a baking sheet. Bake in a 350 degrees oven about 40 minutes or until tender. Remove from oven; set aside until cool enough to handle.
  2. Meanwhile, in a 4- to 6- quart Dutch oven, cook ground beef, ground turkey, sweet pepper, onion and garlic in hot oil over medium-high heat until meat is brown and vegetables are just tender. Add all remaining ingredients, except the pumpkin. Bring to boiling; reduce heat. Simmer, uncovered, 1 hour; stirring occasionally.
  3. Cut each baked, cooled pumpkin half into 4 wedges. Remove the rind and cut into 1/2-inch pieces. Add to chili. Simmer, covered, for 20 minutes more.

Nutrition Facts

(Pumpkin Chili)

Servings Per Recipe 6, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 37, cal. (kcal) 348, vit. A (IU) 7784, vit. C (mg) 35, Thiamin (mg) 0, iron (mg) 5, chol. (mg) 43, Fat, total (g) 7, carb. (g) 51, fiber (g) 12, Potassium (mg) 1229, sat. fat (g) 2, Trans fatty acid (g) 0, sodium (mg) 963, Polyunsaturated fat (g) 1, pro. (g) 27, calcium (mg) 135, Cobalamin (Vit. B12) (µg) 1, Monosaturated fat (g) 2, sugar (g) 21

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