Chili Bean Apple Jack Stew. Photo by Goran Kosanovic for The Washington Post.
Chilli Bean Apple Jack Stew (Serves 6)

2 tablespoons olive oil
1 large onion, diced (1½ to 2 cups)
2 teaspoons chilli powder
1 1/2 teaspoons kosher salt
1 teaspoon powdered mustard
1/2 teaspoon freshly ground black pepper
1/3 cup pale lager beer, such as Corona
4 cups packed chopped baby kale leaves
Three 425g cans no-salt-added red kidney or pinto beans, drained and rinsed (about 5 1/4 cups)
2 large Golden Delicious or Jonagold apples, unpeeled, cored and diced
4 medium tomatoes, diced
(1 cup) packed grated Monterey Jack cheese (You can also use gouda cheese)

Preheat the oven to 180 degrees.
Heat the oil in a large Dutch oven over medium-high heat. 
Once the oil shimmers, stir in the onion and cook for about 3 minutes, until translucent.
Stir in the chili powder, salt, powdered mustard and pepper. 
Add the beer, then the kale; cook for about a minute, stirring, until the greens have wilted.
Remove from the heat; stir in the beans, apple and tomato. 
Top with the cheese. 
Cover and bake (middle rack) for 35 to 40 minutes, until warmed through, the apple is tender and the cheese has melted.

Serve warm.

The Washington Post