PP Oven Baked Two-Bean Chili
Chef: Laura Theodore; Jazzy Vegetarian
Makes: 4 Servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
INGREDIENTS
Chile
- 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 t garlic powder
- 1/2 t chili powder
- 1/8 t cayenne pepper
- 1 heaping T unsulphured blackstrap molasses, plus more as needed
- 1/3 c organic catsup, plus more as needed
- 1/4 t salt
Toppings
- 1/4 c sliced scallions
- 1/2 t chili powder
DIRECTIONS
- 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 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. Dust with chili powder (if using).
Recipe used by Permission from Publisher/Ben Bella Books © 2013 Laura Theodore, the Jazzy Vegetarian, host and creator of Jazzy Vegetarian on PBS and author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious.
Laura Theodore
CEO, Jazzy Vegetarian, LLC
www.jazzyvegetarian.com
Winner of the Taste Award, "Best Health and Fitness Program (Food and Diet)"