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.
Other Easy Recipes You Might Like
- The Ultimate 2 Ingredient Vegan Peanut Butter Fudge
- Veggie Sandwich with Basil Pesto Hummus
- Spicy Chickpea Scramble
- Vegan Cream Cheese Puffs
- Maple Chipotle Cashews
3 Ingredient Vegan Chili
This vegan chili is perfect for an easy weeknight meal. It is perfect for game day.
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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.
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
Instructions
-
Bring pinto beans, salsa, vegan crumbles, and water to a boil. Simmer for 8 minutes. If mixture becomes too think, add more water.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!
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!
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!
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
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.
Jessica Lam says
I love how simple this recipe is! I’ll definitely try this out with the avocado topping as well. 🙂
Sharon Wu says
This recipe looks so delicious! I need to try it this weekend. Thanks for sharing xo, sharon
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!
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!