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Pantry Salsa and Pinto Chili
Andre Lewis

Pantry Salsa and Pinto Chili

This is the emergency chili for the night before grocery day. Salsa supplies the onion, chile and garlic, while pintos and black beans make it more than warmed-up tomatoes. Use a thick salsa, not restaurant-style liquid, or leave the lid cracked for the last half hour.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 30 oz canned pinto beans drained and rinsed
  • 30 oz canned black beans drained and rinsed
  • 28 oz canned crushed tomatoes
  • 16 oz thick medium tomato salsa
  • 2 cups frozen corn
  • 2 tbsp chili powder
  • 2 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Place the pinto beans, black beans, crushed tomatoes, salsa, corn, chili powder, broth and salt in a 6-quart crockpot.
  2. Stir well, cover, and cook on low for 4 hours until the corn is tender and the flavors no longer taste like separate canned ingredients.
  3. Mash 1 cup of beans against the side of the crock and stir them back into the chili.
  4. Cook uncovered on high for 30 minutes if the broth still runs freely off a spoon.
  5. Stir in the lime juice and rest for 10 minutes before serving.