Bean Salsa Chili is a bold, flavorful dish packed with beans, ground beef (or turkey), salsa, and a rich blend of spices. This hearty one-pot meal is perfect for game days, family dinners, or meal prep. It’s easy to make, packed with protein, and can be customized to your spice preference!
Why You’ll Love This Recipe
- Quick and easy – Ready in under an hour with minimal prep.
- Flavor-packed – Salsa adds a delicious, zesty kick.
- Protein-rich and filling – Loaded with beans and meat.
- Perfect for meal prep – Freezes well and tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or turkey for a leaner option)
- Onion (chopped)
- Garlic (minced)
- Salsa (your favorite store-bought or homemade)
- Diced tomatoes (canned)
- Tomato sauce
- Kidney beans (drained and rinsed)
- Black beans (drained and rinsed)
- Corn (optional, for sweetness)
- Chili powder
- Cumin
- Smoked paprika
- Salt and pepper
- Water or beef broth
Directions
- Cook the meat – In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Sauté the aromatics – Add chopped onion and garlic, cooking until softened.
- Add tomatoes and salsa – Stir in diced tomatoes, tomato sauce, and salsa.
- Add beans and seasoning – Mix in the beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Simmer – Pour in water or broth and let simmer for 25-30 minutes, stirring occasionally.
- Serve – Enjoy hot with tortilla chips, sour cream, or shredded cheese!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy version – Use hot salsa and add diced jalapeños or cayenne pepper.
- Vegetarian option – Skip the meat and add extra beans or lentils.
- Slow cooker version – Brown the meat first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours.
- Thicker chili – Let it simmer longer or mash some of the beans for a thicker consistency.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months.
- Reheat: Warm on the stovetop over low heat or microwave in short intervals.
FAQs
Can I use fresh tomatoes instead of canned?
Yes! Use about 2 cups of chopped fresh tomatoes.
What kind of salsa works best?
Any! Choose mild, medium, or hot based on your spice preference.
How do I make it less spicy?
Use mild salsa and reduce the chili powder.
Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or carrots make great additions.
Can I cook this in an Instant Pot?
Yes! Use the sauté function for the meat and onions, then cook on high pressure for 10 minutes.
What should I serve with this chili?
Tortilla chips, cornbread, rice, or a side salad pair well.
Can I make this ahead of time?
Yes! Chili always tastes better the next day as flavors meld.
How do I thicken the chili?
Let it simmer longer or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
What’s the best substitute for ground beef?
Ground turkey, chicken, or plant-based crumbles work well.
Can I double the recipe?
Yes! Just use a larger pot and adjust seasoning as needed.
Conclusion
Bean Salsa Chili is a delicious, hearty meal that’s easy to make and full of bold flavors. Whether you like it spicy or mild, meaty or vegetarian, this chili is endlessly customizable and perfect for any occasion. Try it today and enjoy a comforting, protein-packed dish!
PrintBean Salsa Chili
Bean Salsa Chili is a bold, flavorful dish packed with beans, ground beef (or turkey), salsa, and a rich blend of spices. This hearty one-pot meal is perfect for game days, family dinners, or meal prep. It’s easy to make, packed with protein, and can be customized to your spice preference!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
- 1 lb ground beef or turkey (or skip for a vegetarian version)
- 1 tbsp olive oil (if not using meat)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (16 oz) jar salsa (mild, medium, or hot)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can kidney beans, drained & rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for extra heat)
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado slices
- Fresh cilantro
- Tortilla chips
Instructions
-
Cook the Meat (If Using):
- In a large pot over medium heat, cook ground beef or turkey until browned.
- Drain excess fat if needed and set aside.
-
Sauté the Onion & Garlic:
- In the same pot, heat olive oil (if needed) and sauté onions until soft (about 3 minutes).
- Add garlic and cook for 30 seconds until fragrant.
-
Combine Ingredients:
- Stir in salsa, beans, diced tomatoes, tomato sauce, and broth.
- Add chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne.
-
Simmer:
- Bring to a gentle boil, then reduce heat and let simmer for 20-25 minutes, stirring occasionally.
-
Taste & Adjust:
- Add more salt, spice, or broth as needed.
-
Serve & Enjoy!
- Ladle into bowls and top with cheese, sour cream, avocado, or tortilla chips.
Notes
✔ Make It Meatless: Omit meat and use extra beans or lentils.
✔ Slow Cooker Option: Cook on low for 6-8 hours or high for 3-4 hours.
✔ Thicker Chili? Mash some beans or add 1 tbsp cornmeal.
✔ Storage: Keeps in the fridge for 4 days or freeze for 3 months.