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.
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.