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Three-Bean Chili

Using salsa as a base for this chili is a shortcut for getting simmered-all-day flavor in a fraction of the time.

Serves 4
461 calories per serving


> 2 cups frozen corn, thawed
> 1 (16 oz) jar Nature's Promise Organic Chipotle Salsa
> 1 (16 oz) can vegetarian fat-free refried beans
> 1 (14.5 oz) can fire-roasted diced tomatoes
> 1 tsp garlic powder
> 1 (15.5 oz) can low-sodium kidney beans
> 1 (15.5 oz) can low-sodium black beans
> 1 ripe avocado
> 1/4 cup cilantro


In a large pot, combine the corn, salsa, refried beans, tomatoes, garlic powder, and 1 cup water. Drain the kidney and black beans and add to the pot. Cook on medium-high 10–12 min., until hot and simmering, stirring occasionally.
Slice the avocado and chop the cilantro. Divide the chili between 4 bowls. Top with sliced avocado and cilantro.


Serve with tortilla chips.

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