About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Halloween Butternut Squash and Black Bean Chili in a Pumpkin

I know I should have posted this before Halloween so it could be made for that day but I forgot. I also don’t think when you make it matters just as long as you do make it and often.This is a great vegan chili with orange and black colours, so it is a natural for Halloween. Serve it in a hollowed out pumpkin and you’re set. Dylan drew the face on the pumpkin and that is as close as he got to eating the chili. I really do have to think of ways to get him to eat other things. Do not look at this and say okay I will file this away for next Halloween. Make it today! It is a fantastic chili.

You can increase the heat by not seeding the chilies or adding more but anyway you make it – it is Fantastic. This is a keeper in our family and with our friends. I changed the original recipe a little bit in terms of the garlic and onions. I did not have a 14.5 oz can of diced tomatoes so I used the 28oz can I had and therefore basically doubled everything else. The onions I increased a little more and the garlic I increased a lot. I did add some cayenne pepper one time when I made it but did not feel that would be the normal way I would make it. I also added ground chipotle chili powder and really liked that flavour so that one I will continue with.

We were at a Murder Mystery / Halloween Party and I served it in the pumpkin. The rest of the food was incredible. Eye balls, worms in dirt cake, bat wings etc. The lighting was dark in keeping with the mood of the evening so my iPhone camera did not work well at all. The pictures I took of all the fantastic and scary food were terrible so I hesitate to put them up here but I will add a couple just so you get the idea but if anyone else took pics and I get them from them I will certainly add them, they are worth posting about.

Halloween Butternut Squash and Black Bean Chili in a Pumpkin
The Vegan Planet by Robin Robertson

2 tbsp olive oil
2 cups chopped onions (about 4 medium)
9 cloves garlic, pressed
3 jalapeno, 2 seeded – 1 not, minced
One 28 oz can diced tomatoes, drained
2 cups of water
2 cups of apple juice
1/2 cup tomato paste
4 tbsp chili powder
1 1/2 tbsp ground chipotle chili powder
2 tsp sea salt
1 large butternut squash, peeled and chopped into 1/2" dice
Two 19oz cans of black beans, drained and rinsed
Sea salt and Freshly ground black pepper
Hollowed out pumpkin (optional)

  1. Heat the olive oil over medium heat in a large pot.
  2. Add the onions, garlic and jalapeno, cook until soft (10 minutes).
  3. Add the tomatoes, water, apple juice, tomato paste, chili powder, chipotle powder, salt and squash.
  4. Stir and bring to a boil, reduce to low, cover and simmer until squash is tender, about 30 minutes.
  5. Add the beans and adjust seasoning with salt and pepper.
  6. Simmer for 15 more minutes to heat the beans and combine the flavours.
  7. Serve in a hollowed out pumpkin or in a serving bowl

Chilli in Pumpkin


I should also add that all the food was Gluten-Free and a couple were vegan as well.

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2 comments to Halloween Butternut Squash and Black Bean Chili in a Pumpkin

  • This all looks great – I love the eyeballs! The recipe for the squash sounds a lot less complicated than I anticipated, but still, I’d rather have a cooking spouse make it for me! :–)


  • Ward

    Thanks Jill,
    It was a fun night. They had eye-balls in a jar of liquid, jelly worms in dirt cake and so much more. Great ideas. Most of it was not vegan so I couldn’t eat it but Belle sampled most things, I think. This chili is dead simple to make, you make the topping, let it cool while you make the inside, put it together and voila. I could make and eat this once a week with left-overs for lunch on a second day, although between Hayley and myself there are virtually no left-overs.


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