The Goods

Recipe: Black and Orange Halloween Chili

This on-trend meal is the pre-trick-or-treating feast you need tonight.

This on-trend meal is the pre-trick-or-treating feast you need tonight

Need a quick dinner before trick-or-treating? This scrumptious Black and Orange Halloween Chili is easy to make, on-theme and perfect for a cold (and spooky) night. This dinner option is gluten-free, but you can also serve it in charcoal bread bowls to keep with the evening’s colour scheme. It’s also packed with veggies, so at least the kids will have eaten something healthy before they dig into all that candy.


  • 2 lbs ground beef
  • 1 large yellow onion
  • 2 cloves garlic
  • 2 orange bell peppers
  • 2 carrots, peeled
  • 1 large sweet potato, peeled
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp chili flakes
  • 28 oz can diced tomatoes
  • 4 cups veggie stock
  • 2 cans black beans
  • Salt and pepper to taste
  • Generous splash of olive oil

For garnish:

  • Black corn tortilla chips
  • Sour cream
  • Sour cream


To start, prepare your veggies. Dice the onion, peppers, carrots and sweet potatoes, then mince the garlic, set aside. 

Add a splash of olive oil to a large dutch oven over medium high heat, add ground beef and break up with a wooden spoon. Fry until almost browned, about 5-7 minutes, then add prepped veggies, spices, salt, pepper and sauté for another 5 minutes. Next add beans, stock and diced tomato. Simmer for 15-20 minutes or until sweet potatoes and carrots are tender. Taste and season again if needed.

Serve with a dollop of sour cream, black tortilla chips and a sprinkle of cheddar cheese, enjoy!

Servings: Makes 6-8 servings


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