Name: 3 Ingredient Vegan Chili
Prep time: 3 min
Cook time: 17 min
Total time: 20 min
Ingredients: 15.5 ounce can pinto beans; 2 cups spicy salsa (or your favorite salsa); 1 1/2 cups vegan crumbles - I used Beyond Meat Beefy Crumbles; 1/4 - 1/2 cup water

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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.

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After making my 5 Ingredient Thai Peanut 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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❤️ Why You'll Love It
🧾 Ingredients
🔪 Instructions
🥡 Storage
❄️ Can I Freeze It?
🍽 Serving
💭 Tips
Other Easy Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It's made in minutes with only 3 ingredients.
You can customize it to your liking; use a spicy salsa, homemade salsa, or for more flavor a black bean and corn salsa.
For a budget-friendly version use homemade tofu taco filling.

🧾 Ingredients

Pinto beans: I like pinto beans for this, but you could use white beans, kidney beans or your favorite.
Salsa: I used a restaurant style thin salsa. Use your favorite.
Vegan crumbles: I used Beyond Meat Beefy Crumbles when I first published this recipe and my homemade tofu taco filling when I updated it. The tofu taco filling is much cheaper and you can customize it. Leave out the tomato paste and salsa if you want the texture to be more like vegan crumbles. You could use any vegan meat crumbles you like. You could also use plain tofu, tempeh, or more beans.
Water: thins it out.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Salsa, pinto beans, and tofu taco filling in a saucepan.

Step 1: Put ingredients into a saucepan.

Step 2: 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

If you tried this 3 Ingredient Vegan Chili Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

This vegan chili is perfect for an easy weeknight meal. It is perfect for game day.

📋 Recipe

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4.75 from 4 votes