ounce can reduced sodium kidney beans, rinsed and drained
ounce can reduced sodium pinto beans, rinsed and drained
ounce can reduced sodium white beans, rinsed and drained
cup finely diced yellow onion
cup ketchup, preferably without high fructose corn syrup
tablespoons maple syrup
tablespoon apple cider vinegar
teaspoons yellow mustard
teaspoon chili powder
teaspoon garlic powder
teaspoon celery seed
teaspoon cayenne pepper (optional)
Kosher salt and fresh ground black pepper to taste
teaspoon arrowroot powder or cornstarch
Whole wheat slider rolls
In a small bowl whisk together all of the ingredients minus the beans, onion and arrowroot powder.
Heat a medium sized saucepan or pot over medium heat. Spray the bottom with cooking oil then add in the diced onion. Sauté 2-3 minutes then add in the beans and the sauce. Stir together until combined and bring to a simmer.
In the same bowl that the sauce was in whisk together the arrowroot powder or cornstarch with a teaspoon of water until it's smooth. Pour it into the bean mixture and stir together until combined.
Cover the pan with a lid and simmer over low heat for another 5-7 minutes or until the sauce has thickened and the beans are heated through.
Taste for seasoning then serve on whole wheat or gluten-free slider rolls topped with dill pickle chips, lettuce and tomato.
The sloppy Joe mixture can be made 1-2 days in advance if needed and reheated on the stove or in the microwave. Just like with chili, they taste even better the next day.