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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.

Source: Midwest Living

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Recipe Summary test

prep:
10 mins
bake:
40 mins
cook:
1 hr 20 mins
total:
2 hrs 10 mins
Servings:
6
Yield:
about 9 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 7g; cholesterol 43mg; saturated fat 2g; carbohydrates 51g; mono fat 2g; poly fat 1g; insoluble fiber 12g; sugars 21g; protein 27g; vitamin a 7784.3IU; vitamin c 35.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4mg; vitamin b6 0.5mg; folate 37.3mcg; vitamin b12 0.8mcg; sodium 963mg; potassium 1229mg; calcium 135mg; iron 5.5mg.
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