ABOUT THE RECIPE:
Baking this chili in the oven makes it super simple to feed a crowd. This Oven-Baked Two-Bean Chili recipe is easily doubled if your family is super-sized.
Makes 4 servings
INGREDIENTS:
CHILI
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
2 medium sweet onions, chopped
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 heaping tablespoon unsulphured blackstrap molasses, plus more as needed
1/3 cup organic catsup, plus more as needed
1/4 teaspoon salt
TOPPINGS
1/4 cup sliced scallions
1/2 teaspoon chili powder (optional)
Vegan sour cream (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. Cover and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency. Cover and bake for 10 to 20 minutes more, or until bubbling and browned around the edges. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions and optional vegan sour cream. Dust with chili powder, if desired.
Ingredients
Directions
ABOUT THE RECIPE:
Baking this chili in the oven makes it super simple to feed a crowd. This Oven-Baked Two-Bean Chili recipe is easily doubled if your family is super-sized.
Makes 4 servings
INGREDIENTS:
CHILI
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
2 medium sweet onions, chopped
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 heaping tablespoon unsulphured blackstrap molasses, plus more as needed
1/3 cup organic catsup, plus more as needed
1/4 teaspoon salt
TOPPINGS
1/4 cup sliced scallions
1/2 teaspoon chili powder (optional)
Vegan sour cream (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. Cover and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency. Cover and bake for 10 to 20 minutes more, or until bubbling and browned around the edges. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions and optional vegan sour cream. Dust with chili powder, if desired.