Go Back
Experience the ultimate comfort food with our Quick Five-Bean Chili topped with Esquites Salsa. This hearty, flavor-packed chili combines five types of beans and is complemented by a zesty corn salsa for a delicious Tex-Mex twist. Ready in under 30 minutes, it's perfect for a wholesome family meal or a cozy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

For the Five-Bean Chili:

  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz navy beans, drained and rinsed
  • 1 can 15 oz garbanzo beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups vegetable broth

For the Esquites Salsa:

  • 2 cups cooked corn kernels
  • 1 jalapeño finely chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 2 limes
  • 1 tbsp olive oil
  • Salt to taste

Instructions
 

  • Prepare the Chili: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers, and sauté until the onions are translucent.
  • Add all five types of beans, crushed tomatoes, tomato paste, chili powder, cumin, and smoked paprika. Stir to combine.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
  • Make the Esquites Salsa: In a bowl, combine the cooked corn kernels, jalapeño, cilantro, lime juice, and olive oil. Season with salt and mix well.
  • Serve: Ladle the chili into bowls and top each with a generous spoonful of Esquites Salsa.

Notes

  • Feel free to use fresh, frozen, or canned corn for the salsa.
    This chili is vegan and gluten-free, making it a great option for various dietary preferences.
  • For a non-vegan version, you could top the chili with shredded cheese or a dollop of sour cream.
  • The chili flavors develop overnight, so consider making it a day ahead for even better taste.
This Quick Five-Bean Chili with Esquites Salsa is a satisfying, nutritious meal that brings the warmth and zest of Tex-Mex cuisine straight to your dinner table, combining the heartiness of chili with the freshness of a corn salsa.
Keyword Corn Salsa, Esquites Salsa, Five-Bean Chili, Quick Chili Recipe, Tex-Mex Chili, Vegan Chili Recipe