Print

Kid-Friendly One-Pot Halloween Chili with Black Bean Spiders

halloween chili with black bean spiders - featured image
Print Recipe

A quick and easy one-pot chili that’s perfect for Halloween, featuring fun black bean spiders on top. This kid-friendly recipe comes together in under 35 minutes with simple, budget-friendly ingredients and a rich, smoky flavor that both kids and adults will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/20 works well)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) black beans, drained and rinsed (reserve about 1/4 cup whole beans for spiders)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 tablespoons chili powder (mild blend)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 cup beef broth
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips
  • For the black bean spiders: about 12 whole black beans, sour cream or Greek yogurt for eyes

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 to 6 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  2. Add the onion and bell pepper to the pot. Cook for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
  4. Add the chili powder, smoked paprika, cumin, oregano, and cinnamon. Stir and cook for about 30 seconds to bloom the spices.
  5. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir well, scraping the bottom of the pot to release any browned bits.
  6. Add the kidney beans and most of the black beans (reserve about 1/4 cup of whole black beans for spiders). Stir and bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  8. While the chili simmers, make the spiders: Gently split about 12 reserved whole black beans in half lengthwise. Each spider needs one whole bean for the body and six bean halves for legs (three on each side). Place a small dollop of sour cream or Greek yogurt on a plate, then arrange the bean body and legs on top to form a spider shape.
  9. Ladle the chili into bowls and top each with a black bean spider. Add desired toppings and serve immediately.

Notes

Don’t skip blooming the spices in hot oil for deeper flavor. Brown the beef properly by letting it sit undisturbed for a minute before breaking apart. For a smoother texture, blend half the chili before serving for picky kids. Make black bean spiders up to a day in advance and store in the refrigerator. Remove spiders before storing leftovers as they get soggy.

Nutrition

Keywords: Halloween chili, one-pot chili, kid-friendly chili, black bean spiders, easy chili recipe, fall dinner, weeknight dinner

Find it online: https://ovenmila.com/kid-friendly-one-pot-halloween-chili-with-black-bean-spiders/