Molasses Rum-Infused Black Bean Chili
Hearty black bean chili simmered with dark rum and molasses for a deep, smoky flavor with a touch of sweetness. This latin american-inspired beef ready in about 60 minutes pairs black beans, cooked, ground beef, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups black beans, cooked
- 1 lb ground beef
- 1/4 cup dark rum
- 2 tbsp molasses
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sautéing for 5 minutes until softened.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Add 1 lb ground beef, breaking it up with a spoon, and cook until browned, about 6-7 minutes.
- Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
- Step 4: Pour in 1/4 cup dark rum and 2 tbsp molasses, stirring to combine and cook for 2 minutes to reduce slightly.
- Step 5: Add 3 cups cooked black beans, 14 oz canned diced tomatoes, and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes until chili thickens and flavors meld.
- Step 6: Taste and adjust seasoning before serving with your favorite toppings.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Molasses Rum-Infused Black Bean Chili take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Molasses Rum-Infused Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, cooked from drying out.
Can I substitute ingredients in Molasses Rum-Infused Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses Rum-Infused Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses Rum-Infused Black Bean Chili?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
