With Halloween coming up this weekend, many of us are beginning to think about our plans for the spooky holiday. Whether you’re spending the night inside with family or doing some socially distant trick or treating in your neighborhood, few things bring as much comfort as a warm bowl of homemade chili. We asked three popular food bloggers to share their favorite chili recipes with us, and they graciously obliged. Here are three tasty options — one chicken, one beef and one vegan — each guaranteed to warm you up this Halloween.
3 Chili Recipes Perfect for Halloween
Pumpkin Ground Beef Chili
This pumpkin ground beef chili from Alexandra Golovac of A Taste of Wellbeing perfectly combines all of fall’s flavors — cinnamon, cumin, and, of course, pumpkin. And not only is this chili recipe delicious, but it’s nutritious, too. Filled with beans and a good amount of protein, it’s sure to leave you feeling full and healthy.
Pumpkin Ground Beef Chili
- 1 lb. grass-fed ground beef
- 1/2 can pumpkin puree
- 1 tbsp olive oil
- 1 small yellow onion minced
- 3 carrots peeled and small dice
- 2 cloves garlic minced
- 3 tbsp ground chili powder
- 2 tbsp ground cumin
- 1/2 tsp ground cinnamon
- 1 cup canned diced tomatoes
- 1/2 cup beef stock low sodium
- 1 can no-sodium kidney beans
- 1 can no-sodium pinto beans
- 1 tsp black pepper
- 2 tsp sea salt
- Sour cream
- Mexican shredded cheese
- Hot sauce
- In a large pot over medium heat, add the olive oil. Once hot, add the onions, carrots, and garlic. Add two pinches of salt. Let this cook 3 to 4 minutes, stirring occasionally.
- Season the grass-fed beef with salt and pepper. Add the ground beef to the pot and break it all up. Let this cook for 5 to 7 minutes. Once the ground beef has been browning for 5 to 7 minutes, add the chili powder, cumin, and cinnamon. Stir everything together. Now, add the pumpkin puree, diced tomatoes, and beans. Season the dish again with 1/2 to 1 tsp sea salt and the black pepper. Stir everything together. Let this cook for another 5 to 7 minutes.
- Add the beef stock and bring the chili to a light boil. Once the chili is at a boil, cover the pot and turn the heat to low. Let the chili cook for 18 to 20 minutes.
- Once the chili has cooked, turn the heat off. Adjust seasoning if necessary. Let the chili sit with the top on and the heat off for 10 to 15 minutes.
White Chicken Chili
This white chicken chili from Silvia Ribas of Garden in the Kitchen is both filling and low-maintenance. To elevate this dish, Silvia uses dried beans rather than canned — she suggests using two cups of unsoaked navy beans. Once you gather your ingredients, toss them into your Instant Pot to let it take care of the cooking.
White Chicken Chili
- 2 cups navy beans rinsed
- 7 cups chicken broth and water half of each
- 1 1/2 lb. chicken filets cut into strips
- 1 whole green pepper chopped
- 2 tbsp tomato paste
- 1/2 tbsp each smoked paprika, onion, and garlic powder
- 1 tsp each cumin, kosher salt, ground pepper, and chili powder
- Place all the ingredients in the Instant Pot and give it a good stir.
- Close lid and turn vent to lock position. Cook on high pressure for 45 minutes. When done, allow for 10 minutes of natural pressure release and then release remaining pressure.
- Serve with your favorite choice of topping.
For a vegan option, we turn to Cheryl Malik of 40 Aprons. Her chili recipe calls for beans, dark beer, tomatoes, chipotle peppers, and quinoa. While Cheryl’s recipe uses dark beer, she says it can be replaced with a cup of veggie broth or more bean liquid. She also says cooked dried beans can be used in place of canned beans.
- 3 tbsp avocado oil or other neutral oil divided
- 2 medium onions chopped
- 4 cloves garlic minced
- 8 oz. mushrooms chopped
- 2 tbsp dried oregano
- 4 tbsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp ground cumin
- 1 6- ounce can tomato paste
- 1 cup dark beer i.e. stout
- 1 14.5- ounce can roasted diced tomatoes
- 2 cups cooked quinoa
- 2 whole chipotle peppers in adobo sauce
- Salt and black pepper
- 3 15- ounce cans beans i.e. kidney, pinto, or black beans, drained
- 1-2 cups bean liquid to desired consistency
- Chopped yellow onion
- Dairy-free sour cream or yogurt
- Jalapeños fresh or pickled
- Fresh cilantro chopped
- Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic and sauté until softened (about 4 to 5 minutes). Add remaining oil, then mushrooms. Sauté until softened (about another 5 minutes).
- Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumin), and stir until fragrant (about 1 to 2 minutes).
- Stir in the tomato paste and cook about 4 to 5 minutes, or until a darker red color and scorching on the bottom.
- Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil, then reduce heat to a simmer for 30 minutes.
- Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.
We hope these delicious chili recipes warm you up!
For more delicious recipes, visit our archives!