Name: 3 Ingredient Vegan Chili
Prep time: 3 min
Cook time: 17 min
Total time: 20 min
Yield: 4 cups
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

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.

Easy

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 10 minutes to make, so it is a perfect weeknight meal.

Perfect For Travel

I made my 3 Ingredient Pinto Bean Soup on a camping trip, and this would be perfect for camping as well. The vegan crumbles are the only ingredient that needs to be kept in a cooler, assuming your salsa is shelf stable.

The Salsa Determines The Outcome

As with my 3 Ingredient Pinto Bean Soup, which contains salsa as well, the outcome of this soup really depends on the salsa you use. I love pretty much any salsa, with spicier ones being my favorites.

I included a link to a spicy restaurant style salsa that I made awhile back, where the tomatoes get cooked down. Of course if you choose to use it, this soup will not be a quick meal, but I bet it would be worth the extra time and effort!

I personally used a store bought salsa because I was looking for a quick meal.

This easy comforting 3 Ingredient Vegan Chili is perfect for a road trip or a quick meal! Click To Tweet

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5 from 1 vote

3 Ingredient Vegan Chili

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.

Course Chili

Cuisine vegan, gluten free

Keyword 3 ingredient chili, vegan chili

Prep Time 3 minutes

Cook Time 17 minutes

Total Time 20 minutes

Servings 4 cups

Calories 227 kcal

Author Willow Moon

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

US Customary - Metric

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 Facts

3 Ingredient Vegan Chili

Amount Per Serving

Calories 227 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 1560mg 65%

Potassium 673mg 19%

Total Carbohydrates 26g 9%

Dietary Fiber 8g 32%

Sugars 6g

Protein 23g 46%

Vitamin A 12.5%

Vitamin C 3.9%

Calcium 11.6%

Iron 30.6%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Comments

Krysten says

February 2, 2017 at 12:55 pm

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
  
  February 4, 2017 at 9:42 am
  
  Thanks Krysten!
  
Natalie Loves Beauty says

February 2, 2017 at 2:53 pm

Yay to finding a fellow vegan! This looks so delicious, will definitely be giving this recipe a go!

- Willow Moon says
  
  February 4, 2017 at 9:43 am
  
  Thanks Natalie!
  
Ashleigh says

February 2, 2017 at 9:59 pm

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
  
  February 4, 2017 at 9:47 am
  
  Thanks Ashleigh!
  
Chelsea Padgett says

February 2, 2017 at 11:18 pm

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

Kimberly @ Berly's Kitchen says

February 3, 2017 at 9:47 am

This chili looks delicious! It would be the perfect thing to keep you warm on a cold winter’s day.

Jessica Lam says

February 3, 2017 at 12:12 pm

I love how simple this recipe is! I’ll definitely try this out with the avocado topping as well. 🙂

Sharon Wu says

February 3, 2017 at 2:40 pm

This recipe looks so delicious! I need to try it this weekend. Thanks for sharing xo, sharon

Rosalyn O. says

February 4, 2017 at 8:44 am

How easy to make! And your blog is so pretty! I can’t wait to try this recipe :))

- Willow Moon says
  
  February 4, 2017 at 9:49 am
  
  Thanks Rosalyn! I just changed the theme in October. I like it so much better than my previous theme!
  
Felicia says

April 14, 2018 at 7:25 pm

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
  
  April 18, 2018 at 8:38 am
  
  Thanks Felicia!

3 Ingredient Vegan Chili