1 bag dried red beans or two to three cans of red beans
1 jar of chunky salsa (you pick mild, medium, or hot)
1 can of corn
cayenne pepper to taste
salt/pepper to taste (I used Adobo)
*If using dried beans: Soak beans as directed. Then place in a large pot and cook them until tender.*
Add the salsa. Keep heat on medium, and add one to two cups of water or veggie broth (add more if you prefer a less thick chili). Bring to a boil, then put the heat on low. Simmer for about ten to fifteen minutes. Add the corn and season to taste. Simmer for another five minutes. Stir and serve.
*Optional* sprinkle chopped scallions or parsley on the chili when served.