Chili
Maple Balsamic baked Beans

2 tablespoons Olive Wood Smoked or Unflavored Olive Oil

1 cup chopped onion

1 cup chopped bell pepper (I use red but any will work)

2 cloves garlic

31 oz. great northern beans

6 oz. tomato paste

2 tablespoons Worcestershire sauce

4 tablespoons brown sugar

1 1/2 cups water

31 oz. canned kidney beans

1/4 cup Vermont Maple Balsamic Vinegar

1/2 teaspoon dry mustard

2 teaspoons chili powder

1 1/2 teaspoons Kosher salt

1/2 teaspoon sweet paprika

Preheat oven to 350 degrees.  Coat a 13x9 inch casserole with cooking spray or oil and set aside.

 

Saute onions and peppers in the oil in a medium pot.  Cook until softened, about 5 minutes.  Add the garlic and cook an additional minute.

Add remaining ingredients to the pot and heat through.  Pour into the casserole dish.  Cover and bake until the juices are absorbed and the top is a bit carmelized, about 45 minutes.  Let rest 5 minutes before serving.