Black Bean Chili - 3 Simple Ingredients!
This black bean chili is so easy to make, you might wonder why you didn’t think of combining these 3 ingredients years ago! It is delicious served both hot and cold.
All you need are these 3 ingredients:
One can of black beans. (If you can find no-sodium or low-sodium beans, it’s even better!)
One 16 ounce container or jar of your favorite salsa. In the photo above you see a container of fresh salsa, which I prefer in this recipe; but choose whatever kind of salsa you like!
8 ounces Frozen corn. I bought a bag that is 16 ounces of frozen corn. I used half for this recipe and then placed a “chip clip” on the bag and put it back into the freezer.
Drain the can of beans. You can keep the bean juice on-hand in case the chili gets too dry as it cooks. I’ve never had that happen and end up tossing the bean juice anyway.
If the beans are salty, you can also rinse them under running water to rinse off some of the salt.
Put the beans, salsa, and the 8 ounces of frozen corn into a medium-sized saucepan. At this point in the photo above I hadn’t stirred it together yet!
Heat the pan on medium-low to medium heat, stirring once in a while.
Heat it until it’s just about to simmer (not to boiling) and the corn kernels are hot.
I like to eat it hot with a spoon, with chips (as shown here), and also with wedges of orange bell pepper or yellow bell pepper as scoops.
After storing the leftovers in the refrigerator, I like to eat it as a black-bean-&-corn-salsa COLD with chips or the peppers as scoops!
