Almost-Instant Black Bean Chili

2 15-oz. cans black beans, drained and rinsed
1 16-oz. jar hot or mild salsa
2-3 T. chili powder, or to taste
1 T. dehydrated minced onion
1 8-oz. can corn, drained, divided
1 c. water, or as needed
Corn chips, or rice or noodles, prepared per package directions

Combine ingredients in a saucepan, reserving half of the corn. Cover and cook over moderate heat, stirring occasionally. Add as much water as needed to make a sauce and prevent it from sticking.

Reduce heat to medium and simmer, stirring frequently until heated through, and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with remaining corn when serving. Serve with corn chips, or over rice or noodles.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 115.