Halloween Chili
Warm up your spooky celebrations with a bowl of hearty Halloween Chili, a delightfully festive twist on classic comfort food! Packed with rich flavors, this crowd-pleaser features tender ground beef, velvety pumpkin puree, and a colorful blend of beans and bell peppers for a nutritious, autumn-inspired medley. The unique addition of cinnamon and brown sugar adds a hint of sweetness, perfectly balanced by smoky paprika and bold chili powder. Ready in under an hour, this chili is ideal for feeding a hungry crowd during fall gatherings or Halloween parties. Top it off with shredded cheddar cheese, creamy sour cream, and vibrant green onions for a ghoulishly good finish. Cozy, flavorful, and effortless, this Halloween Chili will be the star of your seasonal menu!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced (orange or yellow)
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can canned pumpkin puree
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 2 cups beef or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 quarter-teaspoon cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 2 stalks green onions, sliced (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and continue cooking for another minute until fragrant.
Add the ground beef to the pot and cook until browned, breaking it into crumbles with a spoon, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced bell pepper and cook for another 2-3 minutes until softened.
Add the canned diced tomatoes, pumpkin puree, black beans, kidney beans, and broth to the pot. Stir to combine.
Mix in the chili powder, ground cumin, smoked paprika, cinnamon, salt, black pepper, and brown sugar. Stir well to incorporate the spices evenly.
Bring the chili to a simmer over medium heat, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings, adding more salt or spices if needed.
Serve the chili in bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and sliced green onions for a festive Halloween touch.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
