Fiery Chipotle Baked Beans

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Fiery Chipotle Baked BeansRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Molasses sweetens the beans, vinegar adds tang, and the chipotle chile powder makes them spicy.
10 servings (serving size: 1/2 cup)


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4 ounces chorizo, thinly sliced
2 1/2 cups chopped onion
1 cup fat-free, less-sodium chicken broth
1/3 cup packed brown sugar
1/3 cup cider vinegar
1/3 cup bottled chili sauce
1/3 cup dark molasses
2 teaspoons dry mustard
2 teaspoons chipotle chile powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained


Preheat oven to 325°.

Heat a Dutch oven over medium-high heat. Add chorizo; sauté 2 minutes. Add onion; sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.

Created date

January 2004

Nutritional Information

Calories 245
Caloriesfromfat 20 %
Fat 5.4 g
Satfat 1.8 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 10.3 g
Carbohydrate 40 g
Fiber 8 g
Cholesterol 10 mg
Iron 3.6 mg
Sodium 639 mg
Calcium 135 mg