Baked Bean Chili

Name: Baked Bean Chili
Prep time: 5 min
Cook time: 8 h 5 min
Total time: 8 h 10 min
Yield: 8 serving(s)
Ingredients: 1 lb dried kidney and pinto beans (or a blend of your choice - 1 1/3 cups); 2 medium onions, chopped; 1 (28 ounce) can fire-roasted crushed tomatoes; 4 garlic cloves, chopped; 3 tablespoons molasses; 1 tablespoon ground cumin; 1 tablespoon Market Pantry® chili powder; 1 teaspoon dried oregano; kosher salt & freshly ground black pepper

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Recipe by TARGETreg Recipes

READY IN: 8hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb dried kidney and pinto beans (or a blend of your choice - 1 1/3 cups)
2

medium onions, chopped
1

(28 ounce) can fire-roasted crushed tomatoes
4

garlic cloves, chopped
3

tablespoons molasses
1

tablespoon ground cumin
1

tablespoon Market Pantry® chili powder
1

teaspoon dried oregano
kosher salt & freshly ground black pepper

DIRECTIONS

In a large bowl, cover the beans with cold water by 2 inches. Soak for at least 6 hours or up to overnight.
Drain and rinse the beans. In a 6-quart slow cooker, stir the beans, onions, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups water. Cover and cook on low until the beans are tender, about 8 hours.
Uncover and season to taste with salt and pepper.

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