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Perfect for a pumpkin carving party or to have simmering on the stove for friends on Halloween night!


butternut squash chili

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