“Spooky Chili”

I love the seasonal colors of orange and black in this hearty and easy to make chili. It is a great chili to make for Halloween. Once Halloween hits, it becomes soup, stew, and chili season in my home. Yum! Well to be honest, I like soup anytime of the year!



Spooky Chili

1 T olive oil

3 cloves garlic, minced

1 large onion, chopped

1 large orange bell pepper, seeded and diced large

10 oz. box fresh mushrooms, chopped

1 medium sweet potato, peeled and diced

½ T ground cumin

1 T chili powder

1 chipotle pepper in adobo (from a can), minced * note I used one half of one since I am not a big chipotle fan. I suppose you could eliminate this as well.

2 T tomato paste

2 cup reduced sodium vegetable broth

1 (28 oz.) can diced tomatoes, with juices

1 (28 oz.) can black beans, rinsed and drained

Chopped fresh cilantro, for garnish

Image 2

  1. Heat olive oil over medium heat in a large soup pot. Add garlic and onion; sauté for 2 minutes, and then add bell pepper, mushrooms, and sweet potato. Sauté for 3-5 minutes.
  2. Add cumin, chili powder, chipotle, and tomato paste stirring well. Stir in broth, tomatoes, and beans. Bring to a boil; reduce heat, and simmer, partly covered, for 30-45 minutes, until sweet potatoes are tender. Season to taste with salt and pepper; sprinkle with cilantro.

Serves 6 / Gluten free, Vegan

Adapted from Deliciousliving.com October 2013

Let me know if you try this recipe or if you have a favorite chili recipe you want to share.

Best Eating,


  • Tracy & George E. Hurden

    Lor I made the Spooky Chili and it was absolutely delicious. It’s a hearty, filling meal wonderful for this time of year. It’s so colorful( I used a yellow pepper and a red pepper ) and healthy and a great meatless dish.It really is a cross between chili, soup and stew. I sprinkled some Weight Watchers Shredded Mexican cheese on it and served it with Texas toast. it’s a keeper

    November 1, 2013 at 11:23 pm

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