Print

Wholesome One-Pot Halloween Chili with Easy Breadstick Fingers

one-pot Halloween chili - featured image
Print Recipe

A hearty, one-pot chili made with lean ground turkey or beef, fiber-rich beans, and a secret touch of cocoa powder, served with spooky breadstick fingers. Perfect for Halloween gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey or beef (93/7 turkey recommended)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 medium carrots, peeled and diced
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce (no salt added if desired)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups low-sodium beef or vegetable broth
  • 1 can (11 oz) refrigerated breadstick dough (e.g., Pillsbury)
  • 1 large egg, beaten
  • 1 teaspoon sesame seeds or slivered almonds
  • Optional: 1 tablespoon melted butter mixed with ½ teaspoon garlic powder

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Push onions to the sides and add ground turkey or beef. Cook for 5-7 minutes, breaking it apart, until no longer pink. Do not drain fat.
  3. Add diced bell pepper and carrots. Cook for 3 minutes, stirring occasionally, until carrots start to soften.
  4. Sprinkle chili powder, smoked paprika, cumin, oregano, cayenne (if using), and cocoa powder over the meat and vegetables. Stir constantly for 1 minute to toast spices.
  5. Pour in fire-roasted tomatoes, tomato sauce, drained beans, apple cider vinegar, salt, pepper, and broth. Stir well, scraping the bottom of the pot to release browned bits.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Taste and adjust salt and pepper. For thicker chili, simmer uncovered for 5 more minutes.
  7. While chili simmers, preheat oven to 375°F (190°C). Unroll breadstick dough and separate into pieces. Roll each piece into a 5-inch log. Make 2-3 shallow cuts on one end for knuckles. Press a sesame seed or slivered almond onto the tip for a fingernail. Place on a parchment-lined baking sheet.
  8. Brush each breadstick with beaten egg. Bake for 10-12 minutes until golden brown. If using garlic butter, brush on immediately after removing from oven. Let cool for 2 minutes.
  9. Ladle chili into bowls and arrange breadstick fingers on top or alongside. Add sour cream ghosts, shredded cheese, or diced avocado if desired. Serve immediately.

Notes

Don’t skip the cocoa powder—it adds depth without sweetness. Toast spices for 1 minute to deepen flavor. Chili tastes even better the next day. For breadsticks, don’t overwork the dough; press fingernails firmly to prevent falling off. For a vegetarian version, skip meat and double the beans. For slow cooker, brown meat and aromatics first, then cook on low for 6-8 hours.

Nutrition

Keywords: Halloween chili, one-pot chili, breadstick fingers, spooky dinner, easy chili recipe, ground turkey chili, healthy chili, fall recipe

Find it online: https://dahliadishes.com/wholesome-one-pot-halloween-chili-with-easy-breadstick-fingers/