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Cozy One-Pot Halloween Chili with Black Bean Spiders

halloween chili with black bean spiders - featured image
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A hearty, smoky one-pot chili topped with adorable black bean and olive spiders on sour cream. Perfect for a fun and cozy Halloween dinner that comes together in under 45 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground beef (80/20)
  • 1 large red bell pepper, diced
  • 2 cans (15 oz each) diced tomatoes (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) black beans, drained and rinsed (one for chili, one for spiders)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ½ cup sour cream (full-fat preferred)
  • ¼ cup black olives, sliced into thin rounds
  • Shredded cheddar cheese (optional, for topping)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and no pink remains. Drain excess fat if desired, leaving a little for flavor.
  3. Add diced red bell pepper and cook for 2-3 minutes until softened. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Toast spices for 1 minute until fragrant.
  4. Pour in diced tomatoes (with juices), tomato sauce, beef broth, one can of black beans (drained and rinsed), and kidney beans. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Adjust thickness with extra broth or water if needed.
  5. While chili simmers, prepare the black bean spiders: Drain and rinse the second can of black beans, then spread on a paper towel to dry slightly. In a small bowl, dollop about ½ cup sour cream. On a small plate or parchment paper, place a spoonful of sour cream. Arrange 4-5 black beans on top to form the spider’s body. Place 4 olive slices on each side of the bean cluster for legs. Use a toothpick to adjust if needed.
  6. Ladle hot chili into serving bowls. Place a generous dollop of sour cream on top (or use the spider-topped one). Carefully transfer the spider from the plate to the sour cream dollop. Sprinkle with shredded cheddar cheese and fresh cilantro if desired. Serve immediately.

Notes

For extra thick chili, mash half a cup of beans before adding. Make spiders on a separate plate first to prevent sour cream from melting. Day-old chili tastes even better. Spiders should be made fresh and stored separately from leftover chili.

Nutrition

Keywords: Halloween chili, one-pot chili, black bean spiders, easy chili recipe, cozy dinner, Halloween dinner, comfort food

Find it online: https://cookluma.com/cozy-one-pot-halloween-chili-with-black-bean-spiders/