Kosher Chili
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4-6 1x
Ingredients
Scale
- 29 oz. can of black beans - drained
- 15 oz. can of red kidney beans - drained
- 1 large sweet onion - diced
- 4 cloves of fresh garlic - chopped
- 14.5 oz. can of Hunt’s® Diced Tomatoes
- 1 jalapeño - grilled and chopped
- 3 tbs. molasses
- 1 tbs. vinegar
- 3 tbs. olive oil
Spice Mixture:
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. Jamaican curry
- 1/2 tsp. Cayenne pepper
- 1 tsp. dried oregano
- 1 tsp. chili powder
Instructions
- Heat a large cast iron frying pan with the olive oil.
- Add the diced onion, garlic and jalapeño and sauté until the garlic is fragrant and the onion is softened.
- Combine the spice mixture and add to the sautéed onions and toss.
- Add the Hunt’s® Diced Tomatoes and toss.
- Add the drained beans and toss with the heat on low.
- Add the vinegar and the molasses and toss.
- Taste for seasoning preference and simmer on a low, gentle heat for 12 - 15 minutes, covered.