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Black bean and pumpkin chili served in roasted mini pumpkins, finished with a sour-cream spiderweb and olive spiders.
Ingredients
1/2 teaspoon chili powder
8 pitted black olives
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Method
1
Preheat the oven to 400°F (200°C).
2
Cut a lid from each pumpkin.
3
Scoop out the seeds and stringy pulp.
4
Brush the pumpkin interiors with half the olive oil.
5
Set the pumpkins and their lids on a baking sheet.
6
Roast the pumpkins until tender but still sturdy, about 30 to 35 minutes.
7
Heat the remaining olive oil in a large pot over medium heat.
8
Add the onion and bell pepper.
9
Cook until softened, about 5 minutes.
10
Add the garlic, cumin, smoked paprika, and chili powder.
11
Stir for 30 seconds.
12
Add the pumpkin puree, black beans, diced tomatoes, vegetable broth, salt, and pepper.
13
Bring the chili to a gentle boil.
14
Reduce the heat to low.
15
Simmer uncovered for 25 minutes.
16
Spoon the chili into the roasted pumpkins.
17
Spoon the sour cream into a small piping bag or a zip-top bag with a tiny corner snipped off.
18
Pipe three circles of sour cream over each serving.
19
Drag a toothpick from the center outward through the circles to form a web.
20
Cut each olive in half lengthwise for spider bodies.
21
Cut the remaining olive halves into thin strips for spider legs.
22
Arrange one olive body and eight olive legs on each web.
23
Set a pumpkin lid beside each filled pumpkin before serving.
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