Perfect for a pumpkin carving party or to have simmering on the stove for friends on Halloween night!
1 butternut squash
1 pound ground beef
1 pound ground turkey
1 green pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 teaspoon olive oil
1/2 cup bottled chili sauce
1 (15-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can chili beans
1 (15-ounce) can navy beans, rinsed and drained
1/3 cup water
2 tablespoons cider vinegar
1/4 cup 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
Cut butternut squash in half, discard seeds. Place cut-side down, on a baking sheet. Bake in a 350F oven about 40 minutes or until tender. Remove from oven, set aside until cool enough to handle.
Meanwhile in a large saucepan, 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 the remaining ingredients, except the pumpkin. Bring to a boil, reduce heat, simmer, uncovered for an hour, stirring occasionally.
Dice and peel butternut squash, add to chili. Simmer, covered, for 20 minutes more.
Recipe adapted from Comfort Food, 2015