No Chopping Chili

Last night I really regretted not going to the grocery store over the weekend.

We put it off, with plans to go during the week.

Well, Tuesday afternoon we got enough snow that left the roads looking like something that would make Nancy Kerrigan put on the Bengay and lace up.

Getting out to a restaurant was not an option.

Fortunately, I found a lifesaver in the pantry. No, not some sugary butterscotch disk.

I had salsa, beans, and chicken stock!

I also had a pound of Italian sausage in the freezer. It was from a nearby farm. No bad stuff. Just pork and spices! I thawed it in the microwave.

I was cold, tired, and it was after 7:30. My partner in cuisine crime was starving. There was no time to get fancy.

Here’s what I used:
2 16 oz. Jars of salsa (one medium, one mild)
1 1/2 cups unsalted chicken stock
1 can of black beans, rinsed
1 can of cannellini beans, rinsed
1 lb. of Italian sausage
1 Tbsp. Sriracha
1 Tbsp. cumin
1 Tbsp. chili powder

First, brown the sausage. If it releases a lot of fat, drain it.

Then add the salsa. Stir.

Pour some of the stock into each salsa jar, put on the lid, and shake. Then dump into the pot. This gets every bit of salsa into the pot. Pour in the rest of the stock. Stir.

Add the beans and spices. Stir.

Add 2-3 good pinches of salt. If you use salted stock, add less salt.

Bring to a boil and let cook for 5-10 minutes. Stirring occasionally.


I served it with some cheese and lime zest on top.

The flavor was rich and deep. You couldn’t tell here was salsa in it.

So check it out. No chopping onions, jalapeños, or garlic. No buying all those ingredients separately.

The salsa contains all those goodies, some vinegar, and some spices.

It doesn’t get much easier than this.

Next time salsa is BOGO, stock up!

Tip: Try this using creative salsa concoctions, like those that contain pineapple, mango, or chipotle!


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