Our favorite was the "Yes-You-Can Black Bean Chili":
- 1 25 oz. low-sodium black beans, drained, liquid reserved
- 1 16 oz. jar of low sodium salsa
- 8 oz. frozen corn
- freshly squeezed lime juice
- fresh cilantro
- hot sauce
Mix beans, corn, and salsa in a 5 qt pot. Add reserved liquid to reach desired consistency. The more liquid, the "soupier" the chili will become. Cook over medium heat for 20 minutes. Add optional toppings just before serving.