Black Bean Salsa Chili

Black Bean Salsa Chili – I had love at first bite with this chili. I was kind of expecting it based on the smell that was coming from the kitchen but I didn’t expect it to be that good. Smoky, a little spicy, smooth black beans, crunchy corn, and just the slightest hint of sweet made for a meal that was just delicious. James took his first bite, looked me, and said, “mmhmmm” with a nod of his head. That’s really the best compliment from him. 😉

This comes together really quickly and is great for a weeknight. Of course, like most soups, this is even better the next day.

Black Bean Salsa Chili

Black bean salsa chili

Printable Version

  • 2 (15 oz.) cans black beans, drained and rinsed; divided
  • ⅔ cup water
  • 1 tsp. brown sugar
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 bell peppers, diced (any color)
  • 3 cloves garlic, minced
  • 1½ tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tbsp. smoked paprika
  • 1 tsp. oregano
  • Kosher salt and freshly ground black pepper
  • 1½ cups prepared salsa
  • 3 tbsp. tomato paste
  • 2 cups chicken or vegetable broth
  • 1 cup corn, frozen or canned (drained if using canned)


  • avocado
  • Greek yogurt
  • limes
  • cheddar cheese
  • cilantro

1. In the bowl of a food processor (or using an immersion blender), combine 1½ cups of the black beans, water, and sugar. Process the mixture until smooth.

2. Transfer the bean puree to another bowl and stir in the remaining beans; set aside.

3. Heat olive oil in a large sauce pot over medium-high heat. Add onion, carrot, celery, and bell peppers. Cook until vegetables are mostly softened, about 7 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.

4. Add in chili powder, cumin, paprika and oregano. Season to taste with salt and pepper.

5. Add the bean mixture, salsa, tomato paste, and vegetable broth to the vegetables, stir to combine. Bring the mixture to a boil.

6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add in corn and heat briefly. Serve with desired garnishes

adapted from The Curvy Carrot, originally from Cooking Light.

Black Bean Salsa Chili

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