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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Cut pumpkin in half and discard seeds and pulp. Place pumpkin, cut-side down, on a baking sheet. Bake in a 350° oven about 40 minutes or until tender. Remove from oven; set aside until cool enough to handle.

  • 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.

  • 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

348 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 43 mg cholesterol; 963 mg sodium. 1229 mg potassium; 51 g carbohydrates; 12 g fiber; 21 g sugar; 27 g protein; 0 g trans fatty acid; 7784 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 37 mcg folate; 1 mcg vitamin b12; 135 mg calcium; 5 mg iron;