Middle Eastern-Style Slow Cooked Baked Beans (Vegan Friendly) - cooking recipe

Ingredients

1 (15 ounce) can dark red kidney beans, save the liquid (you can use freshly cooked kidney beans if you prefer)
1 (15 ounce) can chicken chilli
2 tablespoons pomegranate molasses
1/2 teaspoon dried chipotle powder (can add more if you wish)
1 teaspoon sumac
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 small whole cinnamon stick
1/4 cup dark brown sugar (can sub honey, raw sugar, etc.)
1 medium yellow onion, peeled, finely minced (I used a food processor to finely mince the onion and garlic)
1 -2 garlic clove
salt, to taste
black pepper, to taste
(Homemade Chicken Chili)
1/3 lb cooked ground chicken (can sub beef, turkey, etc.)
2 cups red beans
1/4 cup tomato paste (or tomato sauce)
1/2 fresh jalapeno, finely minced (this is optional)
1/2 cup red bell pepper, finely minced
2 tablespoons raw apple cider vinegar
1/2 teaspoon paprika
1/3 lb cooked ground chicken (can sub beef, turkey, etc.)

Preparation

Preheat oven to 300\u00b0.
HOMEMADE CHICKEN CHILI: If using homemade chicken chili first brown the ground chicken in a little bit of oil.
Add the cooked ground chicken and the remaining chicken chili ingredients to the casserole dish.
CHILI: Place all the ingredients in a 2-quart ovenproof casserole dish. Cover.
Bake for 2 hours, stirring a few times to make sure the beans don't become to dry. If they are a little on the dry side, add a small amount of the reserved bean liquid or broth.
Also, the oven temperature can be reduced to 275\u00b0 if the beans appear to be drying out. I reduced the temperature to 275\u00b0 the final 30 minutes of baking.