Baked Bean Chili

Total Time: 8 hrs 10 mins Preparation Time: 5 mins Cook Time: 8 hrs 5 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 in a large bowl, cover the beans with cold water by 2 inches. soak for at least 6 hours or up to overnight.
• 2 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.
• 3 uncover and season to taste with salt and pepper.