Easy Baked Beans with a Sweet Chili Twist

This Oven-Baked Sweet Chili Beans recipe turns a classic side into a standout dish. Its mix of sweet heat and rich flavors brings a homemade vibe to your table in less than 50 minutes. Savor it as is, or enhance it with your chosen garnishes for that extra flair.

I’ve got this oven-baked beans with a sweet chili twist recipe that I swear by whenever I need something hearty but don’t want to spend all day in the kitchen. It’s all about throwing together canned beans, onions, sweet chili, ketchup, mustard, and a touch of cloves.

Seriously, it’s just 10 minutes of prep and then let the oven do its magic for 40 minutes, turning it into something amazing to eat on its own or as a side.

I’m all for recipes that are big on flavor but don’t make me slave away, and this one’s a winner.

It hits that sweet spot between sweet and spicy, making it a crowd-pleaser whether it’s for a family dinner, a BBQ side, or just when you’re craving something with a bit of a kick but still want to keep things vegetarian.

Let’s dive in!

🥘 Ingredients and Substitutes

• Onions. I usually go for yellow onions because they hit that sweet spot between sweet and sharp. But if I’m looking to shake things up, I’ll throw in red onions for their color and milder flavor, which works great with sweet chili.
• Canned Beans. Navy or pinto are my go-tos because they’re creamy and hold their shape, soaking up all the flavors. But honestly, black beans or kidney beans work just as well when I want to play around with different textures and flavors that still go well with the sweet and spicy sauce I love.
• Sweet Chili Sauce is the star of the show, adding that signature sweet heat. If I’m out, I mix honey or maple syrup with a bit of hot sauce or red pepper flakes to get that sweet and spicy vibe.
• Ketchup is my next move for a bit of tang and sweetness, rounding out the dish. If I’m out, I’ll use tomato sauce or puree and jazz it up with a little extra sugar and vinegar to nail that balance of tangy and sweet.
• Mustard is a must for that tangy kick that cuts through and brightens everything up. I’m not fussy—Dijon or whole grain, they both add their own unique punch.
• Cloves add this warm, aromatic kick that’s just killer. No cloves? A pinch of ground allspice or nutmeg works wonders, adding that cozy spice that just ties everything together.

👩‍🍳 Step-by-step Directions

First, I start by peeling and finely chopping the onions. Then, grab a pan, add some oil, toss in the onion and cloves, and cook it over medium heat.

Keep stirring it now and then until the onion gets a bit golden.

Next, I throw in the beans straight from the can, juice and all, along with ketchup, mustard, and chili sauce. I give it a good stir, turn the heat down to low, and let it simmer for about 30 minutes.

Finally, sprinkle on some fresh parsley, and there you go – the baked beans are ready. They’re perfect on their own or with any meat you like.

🍽️ Serving Suggestions

• Throw these sweet and spicy beans next to anything grilled—chicken, steak, pork chops. The sweet beans and smoky meat are a match made in BBQ heaven, perfect for any family meal.
• Going vegetarian? Pile the beans on a baked sweet potato or next to some quinoa for a filling, protein-packed dish.
• For breakfast, slap them on toasted sourdough with a poached or fried egg on top. The runny yolk mixing with the beans? Chef’s kiss for a hearty start.
• Serve over rice for a comforting, spoon-friendly meal. Throw in some sautéed greens to round it out.

🍲 Storage

When I store the beans, I let them cool down first to avoid any sogginess. Then, I pop them into an airtight container and into the fridge, where they’re good for 3-5 days.

If I’m freezing them, I portion them out first, so I only thaw what I need, leaving a bit of space in the containers for expansion. They’re fine in the freezer for about 2 months.

Thawing’s either overnight in the fridge or quickly in the microwave on defrost. Just remember, if you defrost in the microwave, eat them straight away.

For reheating, I either use the oven at 350°F with foil on top to keep them moist, heat them on the stove with a bit of water if they’re dry, or zap them in the microwave with a cover on, vented.

🏆 Expert Tips. What to Pay Attention To?

• Getting the Taste Right: It’s all about finding that sweet spot with the sweet chili, ketchup, and mustard. Sometimes I add a bit more heat with some chili powder or cayenne. Taste as you go – these flavors meld and get even better after some time in the oven.
• Onions Are Key: Don’t rush the onions. Cooking them until they’re soft and a bit caramelized is a game changer. It beats the heck out of any raw onion taste that might crash the party.
• Let It Sit: Give it a minute after pulling it out of the oven. It thickens up the sauce and lets everything come together flavor-wise.

📋 Recipe Card: