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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and continue cooking for another minute until fragrant.

Step 4

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.

Step 5

Stir in the diced bell pepper and cook for another 2-3 minutes until softened.

Step 6

Add the canned diced tomatoes, pumpkin puree, black beans, kidney beans, and broth to the pot. Stir to combine.

Step 7

Mix in the chili powder, ground cumin, smoked paprika, cinnamon, salt, black pepper, and brown sugar. Stir well to incorporate the spices evenly.

Step 8

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.

Step 9

Taste and adjust seasonings, adding more salt or spices if needed.

Step 10

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

Serving size	3228.4 grams (3228.4g)

Amount per serving	% Daily Value*
Calories	3165

Total Fat 177.00g	227%
Saturated Fat 68.10g	341%
Polyunsaturated Fat 9.60g
Cholesterol 438mg	146%
Sodium 5690mg	247%
Total Carbohydrate 247.00g	90%
Dietary Fiber 78.40g	280%
Total Sugars 57.70g
Protein 158.80g	318%

Vitamin D 12IU	60%
Calcium 1225mg	94%
Iron 36mg	199%
Potassium 6226mg	132%

*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.

Source of Calories

Fat: 49.5%

Protein: 19.8%

Carbs: 30.7%