This easy comforting 3 Ingredient Vegan Chili is perfect for a road trip or if you want a quick meal. It is packed with protein to satisfy.
After making my 5 Ingredient Curry Peanut Pumpkin Soup and my 3 Ingredient Pinto Bean Soup, I realized how much I love making easy soups with only a few ingredients.
Instead of another soup, I decided to make a 3 Ingredient Vegan Chili - just in time for Super Bowl! Since salsa contains many of the ingredients that I would normally put in chili, I figured it was a perfect ingredient to use as the base.
This chili takes only about 20 minutes to make, so it is a perfect weeknight meal.
If you like chili, try my Vegan Chili Cheese Dip or my Black Bean and Corn Chili.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Pinto beans: I like pinto beans for this, but you could use white beans, kidney beans or your favorite.
- Salsa: I used a spicy salsa. Use your favorite.
- Vegan crumbles: I used Beyond Meat Beefy Crumbles. You could use any vegan meat crumbles you like. You could also use tempeh, tofu, or more beans.
- Water: thins it out.
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🔪 Instructions
Put ingredients in a saucepan. Bring ingredients to a boil.
Reduce heat and simmer for about 8 minutes.
🥡 Storage
This vegan chili recipe will last about 5 days in an airtight container in the fridge.
❄️ Can I Freeze It?
Yes, you can freeze this vegan chili in a freezer safe bag or container for several months. When ready to eat, thaw it out overnight in the fridge, then reheat on the stovetop or in the microwave.
🍽 Serving
- Shredded vegan cheddar cheese
- Vegan sour cream
- Sliced avocado
- Cilantro
💭 Tips
- The salsa you use will determine the outcome. Use a spicy salsa that you like if you want a spicy chili.
- If it is too spicy, you can add more water or serve it with vegan sour cream to cool it down.
Other Easy Recipes
This vegan chili is perfect for an easy weeknight meal. It is perfect for game day.
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Here are the vegan beef crumbles I used. They just need to be heated up before eating.
📋 Recipe
3 Ingredient Vegan Chili
Ingredients
- 15.5 ounce can pinto beans
- 2 cups spicy salsa or your favorite salsa
- 1 ½ cups vegan crumbles - I used Beyond Meat Beefy Crumbles
- ¼ - ½ cup water
Instructions
- Bring pinto beans, salsa, vegan crumbles, and water to a boil. Simmer for 8 minutes. If mixture becomes too think, add more water.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Felicia says
This is brilliant! I am all about easy meals with my busy schedule! I change it up each time I make it. Sometimes I add avocado, other times I add corn. It is so versatile! I never thought chili could be so easy!
Willow Moon says
Thanks Felicia!
Rosalyn O. says
How easy to make! And your blog is so pretty! I can't wait to try this recipe :))
Willow Moon says
Thanks Rosalyn! I just changed the theme in October. I like it so much better than my previous theme!
Sharon Wu says
This recipe looks so delicious! I need to try it this weekend. Thanks for sharing xo, sharon
Jessica Lam says
I love how simple this recipe is! I'll definitely try this out with the avocado topping as well. 🙂
Kimberly @ Berly's Kitchen says
This chili looks delicious! It would be the perfect thing to keep you warm on a cold winter's day.
Chelsea Padgett says
I'm not a sour cream person, that's what my hubby puts on his chili. Avocado is perfect! I like to eat dairy free when I can.
Chelsea
Ashleigh says
Chili is my all time fav Winter dish and this recipe looks easy and tasty! I can't wait to try it, thank you for sharing!
Willow Moon says
Thanks Ashleigh!
Natalie Loves Beauty says
Yay to finding a fellow vegan! This looks so delicious, will definitely be giving this recipe a go!
Willow Moon says
Thanks Natalie!
Krysten says
I love chili so much! It's such a great make ahead meal so that you don't really have to worry about anything later! I never thought about using vegan crumbles! I used to eat a lot of them when I was a vegetarian, so this meal sounds even better now!
Willow Moon says
Thanks Krysten!