Baked Bean Chili - cooking recipe

Ingredients

1 lb dried kidney and pinto beans (or a blend of your choice - 1 1/3 cups)
2 medium onions, chopped
1 (28 ounce) can fire-roasted crushed tomatoes
4 garlic cloves, chopped
3 tablespoons molasses
1 tablespoon ground cumin
1 tablespoon Market Pantry® chili powder
1 teaspoon dried oregano
kosher salt & freshly ground black pepper

Preparation

In a large bowl, cover the beans with cold water by 2 inches. Soak for at least 6 hours or up to overnight.
Drain and rinse the beans. In a 6-quart slow cooker, stir the beans, onions, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups water. Cover and cook on low until the beans are tender, about 8 hours.
Uncover and season to taste with salt and pepper.