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Step 1
1 Heat the oil in a large Dutch oven or soup pot over medium-high heat
Step 2
2 Add the onion, pepper and beef or turkey and cook, stirring and breaking up the meat with the spoon, until the meat is no longer pink, about 5 minutes
Step 3
3 Stir in the garlic
Step 4
4 Whisk together the chili powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, salt, black pepper, cayenne pepper and cloves in a small bowl, then add to the pot; cook for 1 minute, stirring, until fragrant
Step 5
5 Add the bay leaf, the tomatoes and their juices, the water and molasses, and bring to a boil
Step 6
6 Reduce the heat to low, cover and cook for at least 1 hour and up to 2 hours, stirring occasionally
Step 7
7 Meanwhile, use a sharp knife to cut the squash in half lengthwise
Step 8
8 Scrape out the seeds (reserve for another use or discard, as you wish)
Step 9
9 To cook the squash in the microwave, place one half, cut side down, in a microwave-safe baking dish with about a half-inch of water; microwave on HIGH for 5 to 7 minutes, until the squash is tender
Step 10
10 Repeat with the other half of the squash
Step 11
11 (Alternatively, you can roast the squash halves in a 400-degree oven for 30 to 45 minutes, cut sides down, in a baking dish with about a half-inch of water in the dish, until tender
Step 12
12 )
Step 13
13 Transfer the cooked squash to a cutting board and allow it to cool slightly, then use a fork to scrape out the squash flesh into spaghetti-like ribbons
Step 14
14 Transfer to a bowl, draining off any excess liquid, and cover to keep warm
Step 15
15 When ready to serve, discard the bay leaf from the chili
Step 16
16 Taste, and add a bit more salt, as needed
Step 17
17 Place the squash in a serving dish or divide among individual bowls or mugs
Step 18
18 Ladle the chili over the squash
Step 19
19 Garnish with the kidney beans, cheese and red onion