Fiery Chipotle Baked Beans

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Molasses sweetens the beans, vinegar adds tang, and the chipotle chile powder makes them spicy.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 20%
  • Fat: 5.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.3g
  • Carbohydrate: 40g
  • Fiber: 8g
  • Cholesterol: 10mg
  • Iron: 3.6mg
  • Sodium: 639mg
  • Calcium: 135mg


  • 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


  1. Preheat oven to 325°.
  2. 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.
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