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Quick One-Pot Halloween Chili with Black Bean Spiders

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A smoky, slightly sweet chili that comes together in one pot in just 35 minutes, topped with crispy black bean ‘spiders’ for a fun Halloween twist. Perfect for busy weeknights, this recipe uses simple ingredients and is a crowd-pleaser for both kids and adults.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 ounces) diced tomatoes, with their juices
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup beef broth (low-sodium preferred)
  • 1 tablespoon apple cider vinegar
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon olive oil (for spiders)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Pinch of salt
  • Shredded cheddar cheese (for serving, optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Crushed tortilla chips or Fritos (for serving, optional)

Instructions

  1. Prep your ingredients first (5 minutes). Dice the onion, mince the garlic, drain and rinse both cans of beans separately. Measure out all your spices into a small bowl.
  2. Sauté the aromatics (5 minutes). Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and starting to brown. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Brown the beef (5-6 minutes). Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until no longer pink, about 5 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  4. Bloom the spices (1 minute). Sprinkle the chili powder, cumin, smoked paprika, cayenne (if using), cocoa powder, salt, and pepper over the beef. Stir constantly for 30-60 seconds until fragrant.
  5. Add the liquids and simmer (15 minutes). Pour in the diced tomatoes with their juices, tomato sauce, kidney beans, and beef broth. Stir, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  6. Make the black bean spiders (10 minutes, while chili simmers). In a small bowl, toss the drained black beans with 1 tablespoon olive oil, garlic powder, smoked paprika, and a pinch of salt. Heat a small skillet over medium heat and add the seasoned beans. Cook for 5-7 minutes, shaking the pan occasionally, until the beans are slightly crispy on the outside and warmed through.
  7. Finish the chili. Stir in the apple cider vinegar and taste. Adjust salt and spices as needed. If too thick, add a splash more broth or water; if too thin, let simmer a few more minutes.
  8. Assemble and serve. Ladle the chili into bowls. Arrange 5-6 black bean ‘spiders’ on top of each bowl. Add a dollop of sour cream, a sprinkle of cheese, and cilantro if desired. Serve immediately.

Notes

Don’t skip the cocoa powder—it adds depth without making it taste like chocolate. Toast the spices in the fat for 30-60 seconds to bloom them. Start with ¼ teaspoon cayenne and adjust to taste. Make the black bean spiders while the chili simmers to save time. If the chili tastes flat at the end, add more apple cider vinegar or a squeeze of lime juice. For a vegetarian version, skip the beef and double the beans, using vegetable broth.

Nutrition

Keywords: Halloween chili, one-pot chili, black bean spiders, quick chili, weeknight dinner, ground beef chili, smoky chili

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