Leftover Bean Salsa Chili #SoupWeek

It's Day 3 of Soup Week.  Prior to this week, Sue of  A Palatable Pastime invited us to post any past soup recipes we had shared to the Pinterest page.  Wow.....I have posted A LOT of soups!  It took me a good while to share them all on pinterest and that didn't include this week's recipes.

It's all good though because I love soup.  Every season is a reason for soup in my book.  In fact, I like soup and stews so much that I have started a new group called Soup Saturday Swappers.  Our first posts go live on the 21st of this month which just happens to be National Soup Day.

This soup was created to use up some Bean Salsa that I had made to take to a holiday party.  This recipe makes a ton.  I placed half of it into a bowl surrounded by chips on a platter that I was giving to the Bendas, who were throwing the party, as a hostess gift.  I had half left that I had put into my refrigerator planning on serving it here during the holidays as well.

Bean Salsa
adapted from my friend, Bob's, recipe

1 (15 oz) can Navy Beans, drained and rinsed
1 (15 oz) can Kidney Beans, drained and rinsed
1 (15 oz) can Black Beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 small jar diced pimentos, drained
1 small can diced green chiles, drained
1 lg. jalapeno, seeded and diced
1 handful cilantro leaves, chopped
1 yellow pepper, chopped
1 stalk celery, chopped
1/2 small sweet  onion, chopped
1/2 c. extra virgin olive oil
1/4 c. vinegar
1/4 c. sugar

Place all the beans, corn, pimentos, chiles, jalapeno, cilantro, pepper, celery and onion into a large bowl.  In a small saucepan over med high heat bring the oil, vinegar and sugar to a boil, stirring to dissolve sugar.  Let cool and pour over the vegetables. Refrigerate overnight.  Let stand at room temperature for at least an hour before serving.  Print Recipe

We were scheduled to have Chili on the Weekly Menu for the Monday following the party hosted by the Bendas.  When I went into the pantry for the beans I remembered that I had the remaining bean salsa in the refrigerator.  I knew that this would make a great base for my chili dinner that evening. We loved it!! I don't normally add peppers, corn or celery to my chili but after this version I am rethinking that for sure.

Bean Salsa Chili

1 lb. ground beef

2 t. chili powder or more to taste

salt and pepper, to taste

2-3 c. leftover Bean Salsa (recipe above)

1 (15 oz) can diced tomatoes with chiles

1 (15 oz) can tomato sauce

Place ground beef in a large pot or dutch oven, season with chili powder, salt and pepper.  Cook over med high heat until browned.  Drain if necessary.  Add bean salsa, tomatoes and tomato sauce.  Bring to a boil, reduce heat and simmer for 20-30 minutes for flavors to meld.  Print Recipe

I hope you enjoy this and all the other soups being shared today.  Don't forget to stop by tomorrow to see what we have in store for you.

Wednesday's Soups

• Cheat 'n' Eat Vietnamese Soup from Palatable Pastime
• Pulled Pork Enchilada Verde Soup from Cooking with Carlee
• Leftover Bean Salsa Chili from A Day in the Life on the Farm