*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.