Salsa Bean Chili ~
A simple and satisfying chili, ready in under 30 minutes.
Serve with tortilla chips and Homemade Guacamole.
Two-Bean Chili Recipe
I like this meatless chili recipe for its ease and simplicity. The flavor is rich, and it all comes together in a snap. Combining two types of beans creates a hearty chili base, while the salsa and chili seasoning add depth and a mild kick. It’s a quick and easy, hassle-free dinner. Ideal for busy weeknights or lazy weekends, this chili delivers on taste and simplicity for a delicious meal.
One of the best features of this easy chili recipe is how easily you can tailor the spice level to suit your taste. By choosing your preferred salsa and chili seasoning mix, you control the heat. I Iike to start with a mild salsa and serve extra salsa at the table, allowing everyone to customize their bowl. With this flexible recipe, you can cook up anything from a gentle simmer to a five-alarm fire!
Ingredients for Salsa Bean Chili
You will need the following:
- 1 tablespoon olive oil
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/4 cup yellow onion, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 1 (15-ounce) can tomato sauce
- 1/2 cup pico de gallo salsa
- 2 tablespoons chili seasoning mix
- 1 can kidney beans, drained and rinsed
Ingredient Notes
- Olive Oil – Adds a touch of richness when sautéing the onions. You can use avocado oil as an alternative.
- Black Beans and Kidney Beans – The protein-packed stars of our chili. Pinto beans also work well for this recipe.
- Yellow Onion – Forms a savory foundation. Red onion can be substituted for a slightly sharper flavor.
- Garlic Salt – Infuses the chili with garlicky goodness. If you prefer, use fresh minced garlic and adjust the salt separately.
- Tomato Sauce – Creates a rich base for the chili.
- Pico de Gallo Salsa – This chunky salsa is the secret ingredient that gives the chili its fresh, zesty kick. It adds chunks of tomato, green chiles, onion, and cilantro effortlessly.
- Chili Seasoning Mix – Using a chili powder-based blend is a convenient way to add complex flavor without a lot of individual spices.
How to Make Salsa Bean Chili
STEP ONE: Sauté Onions. Set a large skillet over medium-high heat and add the oil. When the oil is hot, add onion and cook for 3 minutes, until softened.
STEP TWO: Combine Ingredients. Add the black beans, kidney beans, garlic salt, tomato sauce, pico de gallo salsa, chili seasoning mix, and black pepper.
STEP THREE: Simmer and Serve. Mix well, reduce heat to low and simmer for 20 minutes, allowing the flavors to meld. Adjust seasoning to taste and serve hot.
Optional Add-Ons
Customize your bowl of chili with one or more of these favorite toppings:
- Corn: A cup of fresh or frozen corn adds sweetness and texture.
- Avocado: Diced avocado adds creaminess and healthy fats.
- Jalapeños: For those who like it spicy, add some diced jalapeños.
- Fresh Cilantro: Extra chopped cilantro enhances the fresh flavor of the pico de gallo.
- Lime Juice: A squeeze of fresh lime juice just before serving brightens all the flavors.
- Scallions (Green Onions): A sprinkle of chopped scallions adds brightness and a pretty pop of color.
Frequently Asked Questions
- Can I make this chili in a slow cooker? Yes! Simply sauté the onions first, then combine all ingredients in your slow cooker. Cook on low for 6 hours or on high for 3 hours.
- What can I do if my chili is too hot? If your chili turns out spicier than intended, don’t worry! There are several ways to tame the heat:
- Add a dollop of sour cream or Greek yogurt to your bowl.
- Stir in some shredded cheddar cheese.
- Add more tomato sauce or a can of diced tomatoes to dilute the spice.
- Serve the bean salsa chili over rice or with a side of Homemade Cornbread to balance out the heat
- Is this chili vegan?Yes, this is a naturally vegan chili. Just make sure your chili seasoning mix doesn’t contain any animal products.
Storage
- Store leftover chili in an airtight container in the refrigerator. This chili actually tastes even better the next day as the flavors have time to mingle. It will keep well for 3-4 days.
More Recipes You’ll Love!
- Seasoned Pinto Beans
- Black Bean Salsa Verde Tacos
- Slow Cooker Black Beans and Rice
- Polenta Chili Casserole
- Black Bean Chili
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Salsa Bean Chili
Ingredients
- 1 tablespoon olive oil
- 2 15-ounce cans black beans, rinsed and drained
- 1/4 cup yellow onion chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 1 15-ounce can tomato sauce
- 1/2 cup pico de gallo salsa
- 2 tablespoons chili seasoning mix
- 1 can kidney beans drained and rinsed
Instructions
- Set a large skillet over medium-high heat and add the oil. When the oil is hot, add onion and cook for 3 minutes, until softened.
- Add the black beans, kidney beans, garlic salt, tomato sauce, pico de gallo salsa, chili seasoning mix, and black pepper.
- Mix well, reduce heat to low and simmer for 20 minutes, allowing the flavors to meld. Adjust seasoning to taste and serve hot.
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