The perfect meal to make on a hectic weeknight when you are short on time. A delicious dinner will be on the table within minutes! I usually serve this chili with a side salad and/or bread.
Ingredients:
- 2 tbsp oil
- ½ cup chopped onion
- ½ cup chopped red pepper
- 1 tomato, diced
- 1 (19 oz) can black beans
- 1 (19 oz) can kidney beans
- 1 (14 oz) can baked beans
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp black pepper
- ½ tsp red chili powder (or more to taste)
- Salt to taste
- Shredded cheddar, chopped green onion and freshly chopped cilantro to sprinkle on top.
Directions:
- In a large saucepan, heat oil over medium heat.
- Add chopped onion and chopped red pepper. Sauté for a few seconds and then add the diced tomato. Continue to sauté for about a minute or until the tomatoes have softened.
- Drain and rinse the canned black beans and kidney beans and then add to the saucepan.
- Add the baked beans to the saucepan. Stir to combine.
- Add the ground cumin, ground coriander, black pepper and red chili powder. Stir to combine.
- Add salt to taste.
- Continue to cook for about 5 minutes to heat the beans and enable the flavours to combine, stir periodically.
- Place in a serving bowl and top with shredded cheddar, chopped green onion and chopped cilantro.
