Welcome to Our Flavor Fiesta: Quick Five-Bean Chili with Esquites Salsa 🌶️
Hey there, fellow food lovers! Today, we’re thrilled to share a recipe that’s close to our hearts and always a hit at our kitchen table—our Quick Five-Bean Chili topped with Esquites Salsa. This dish is not just a meal; it’s a celebration of bold flavors and nourishing ingredients. Whether you’re a vegetarian, a vegan, or just looking to spice up your meal routine, this recipe is perfect for you!

The Inspiration Behind the Dish 🌽
Our journey with this recipe started on a chilly evening when all we wanted was something warm and hearty, but with a twist. We love traditional Tex-Mex flavors, and nothing says comfort like a good chili. The twist? A zesty Esquites Salsa, inspired by the classic Mexican street corn salad, which adds a tangy freshness that can brighten up the richest dishes.
Fun Fact: Esquites is a popular Mexican street food where corn is sautéed with spices and then served with lime and cheese. We’ve adapted this idea into a fresh salsa to accompany our chili!
What Makes Our Five-Bean Chili Special? 🥄
This isn’t your average chili. We use not one, but five different types of beans—kidney, black, pinto, navy, and garbanzo. This combination not only gives the chili a wonderful texture but also makes it a powerhouse of protein. Each spoonful is packed with flavor, thanks to a carefully selected blend of spices and a secret ingredient or two (hello, dark chocolate!).
Crafting the Perfect Bowl of Chili 🍲
Making this chili is as fun as eating it! We start with a base of aromatic onions and garlic, followed by the beans, tomatoes, and our spice mix. As the chili simmers, the magic happens. The flavors meld together beautifully, creating a deep, complex flavor profile that’s both comforting and exciting.
Quick Tip: Let the chili simmer for at least an hour to let all the flavors fully develop.
Esquites Salsa: The Game Changer 🎉
While the chili cooks, we whip up the Esquites Salsa. This salsa is a vibrant mix of sweet corn, fresh cilantro, zesty lime, and chili powder. It’s simple but transformative, adding a refreshing contrast to the hearty chili.
Bringing It All Together 🍴
To serve, we ladle the hot chili into bowls and spoon a generous amount of Esquites Salsa on top. The creamy beans and rich sauce are perfectly offset by the bright, tangy salsa. It’s a dish that looks as fabulous as it tastes—vibrant, colorful, and bursting with life.
Serving Suggestion: Don’t forget to add a sprinkle of avocado and a dollop of vegan sour cream for an extra touch of luxury!

Why We Love This Recipe ❤️
This recipe is more than just food; it’s a story on a plate. It reminds us of evenings spent with friends, of laughter around the dinner table, and the joy of sharing a meal that everyone loves. It’s proof that great flavors can bring people together, creating memories that last a lifetime.
We hope you enjoy making and eating our Quick Five-Bean Chili with Esquites Salsa as much as we do. It’s quick to whip up, delightful to eat, and sure to impress at your next family gathering or potluck. Happy cooking! 🌟
Did You Know? Beans are not only a great source of protein; they’re also rich in fibers, which help you feel full longer. Plus, they’re incredibly versatile in vegetarian cooking!
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.
Frequently Asked Questions About Quick Five-Bean Chili with Esquites Salsa
🌱 Can I Use Canned Beans Instead of Dry Beans?
Absolutely! Canned beans are a great time-saver for this recipe. Just make sure to rinse them well before using to remove any excess salt and preservatives. You’ll need about three cans to match the amount required in the recipe.
🌶 How Spicy is This Chili?
This chili has a medium heat level, thanks to the combination of chili powder and fresh jalapeños. You can easily adjust the spiciness by adding more or less of these ingredients according to your taste.
🕒 How Long Does This Chili Keep?
Stored in an airtight container, this chili will keep beautifully in the refrigerator for up to 5 days, making it perfect for meal prep. You can also freeze it for up to 3 months.
🌽 Is There a Substitute for Esquites Salsa?
If you can’t find fresh corn or prefer something different, a simple tomato salsa or avocado salsa also pairs wonderfully with this chili. You can also add chopped red bell pepper to the salsa for a sweeter flavor profile.
🍽 What Are the Best Toppings for This Chili?
Our favorites include diced avocado, chopped fresh cilantro, vegan sour cream, or a sprinkle of vegan cheese. For a crunch, try adding some crushed tortilla chips on top!
👩🍳 Can I Make This Chili in a Slow Cooker?
Yes! This recipe is perfect for a slow cooker. Just add all the ingredients except for the salsa to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours. Prepare the Esquites Salsa fresh before serving.
🍴 What Side Dishes Pair Well with This Chili?
This hearty chili goes well with a side of cornbread, a fresh green salad, or even some steamed rice to soak up all the delicious sauce.
💡 Have More Questions?
We’d love to hear from you! Feel free to ask us anything in the comments or message us directly. Don’t forget to share your chili creations with us on social media. Happy cooking! 🌟🍲
Add a Comment