Description
Black Bean Chili Cauldron Hearty Halloween Food! This rich, smoky chili is perfect for spooky season gatherings. Warm, comforting, and packed with flavor.
Ingredients
Scale
- Cauldron Base:
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–5 cloves garlic, minced
- Spooky Seasonings:
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (or to taste)
- Witch’s Brew Add-ins:
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (28 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 1 cup frozen corn
- Ghoulish Garnishes:
- Fresh cilantro, chopped
- Avocado, sliced or diced
- Sour cream or Greek yogurt
- Shredded cheese (Cheddar or Monterey Jack)
Instructions
- Sauté the Aromatics for your Black Bean Chili Cauldron: Get a big pot, your cauldron if you will, over medium heat. A good splash of olive oil in there, probably two tablespoons. Once it shimmers, toss in your chopped onion and bell peppers. This is where the magic starts, hon! I love how the kitchen begins to smell so sweet and savory. Sauté them until they soften up, about 5-7 minutes. Don’t rush this part; good flavor takes time and you really want those veggies to mellow out.
- Infuse with Garlic & Spices: Now, add your minced garlic to the pot. Oh, that smell! Stir it for just a minute until it’s fragrant – don’t let it burn, that’s a mistake I made once and it turned everything bitter, yikes! Then, stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Let them toast for another minute, stirring constantly. This step really wakes up those spices and brings out their deep, earthy flavors for our Black Bean Chili Cauldron.
- Build the Black Bean Chili Cauldron Base: Pour in the canned black beans (rinsed and drained, remember!), diced tomatoes (undrained, all that juice is gold!), and the tomato paste. Give it a good stir to combine everything. I always feel like a little alchemist at this point, mixing my potions! This is where the body of our Black Bean Chili Cauldron really comes together, getting that lovely rich color.
- Simmer and Develop Flavors Deeply: Now, pour in the vegetable broth. Bring the whole mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it bubble away for at least 30 minutes, or even longer if you’ve got the time. Honestly, the longer it simmers, the more those flavors marry and deepen. I like to stir it every now and then, just to make sure nothing’s sticking to the bottom, especially if I’m distracted by spooky decorations!
- Add the Sweet Corn & Finish Seasoning: After your chili has had a good long simmer, stir in the corn. Let it cook for another 5-10 minutes, just until the corn is heated through and slightly softened. Taste and adjust your seasonings here. Does it need more salt? A little more heat? This is your Black Bean Chili Cauldron, make it sing! I usually add a pinch more chili powder and sometimes a tiny splash of hot sauce to my own bowl.
- Serve Your Hearty Halloween Food: Ladle your Black Bean Chili Cauldron into bowls. This is the moment, right? Top generously with fresh cilantro, creamy avocado slices, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese. It looks so inviting, like a warm hug in a bowl, perfect for a chilly Halloween night. Enjoy this hearty Halloween food with your favorite spooky season movie or after trick-or-treating!