Bean Caribe Chili


  • 2 cans 16 oz. each B&M Original Baked Beans, (any flavor)
  • 1 can JOAN OF ARC Light Red Kidney Beans, 16 oz.
  • 1 can 16 oz. JOAN OF ARC Black Beans
  • 1/4 cup vegetable or olive oil
  • 2 whole onion, chopped
  • 1/2 whole sweet red or green pepper, cored and chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sage
  • 1 teaspoon jerk spice
  • 24 tsps. oregano
  • 1 tablespoon allspice
  • 2 tbls. cumin
  • 2 tbls. chili powder
  • 1/4 teaspoon (optional) cayenne pepper
  • 1 can 16 oz. corn, drained
  • 1/2 cup brown sugar
  • 1 cup fresh or canned tomatoes, chopped
  • 1 cup pineapple, crushed


Sauté onions, pepper, and garlic in oil until the onions are translucent and golden. Mix in seasonings, spices, and brown sugar and remove from heat. Add to beans in large cook pot, then add corn, tomatoes, and pineapple. Simmer for 1/2 hour before serving. May be heated in a crock-pot for two hours, with water as needed to prevent sticking. Serve with salsa, cheese, and sour cream with rice or tortilla chips.
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