Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe

Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder

 

Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.

 

(Recipe for Pumpkin Chili, was dated September, 2000)