• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • eBooks
  • Fall Recipes
  • Free eBook

Create Mindfully

menu icon
go to homepage
  • About
  • Recipes
  • eBooks
  • Fall Recipes
  • Free eBook
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • eBooks
    • Fall Recipes
    • Free eBook
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Soups / Stews / Chili

    Published: Feb 1, 2017 · Modified: Jan 12, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    3 Ingredient Vegan Chili

    Jump to Recipe Pin

    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.

    3 Ingredient Vegan Chili close up.

    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.

    Please enable JavaScript in your browser to complete this form.

    Want to save this recipe?

    Loading
    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • 💭 Tips
    • Other Easy Recipes
    • 📋 Recipe
    • 💬 Comments

    🧾 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.

    5 Secrets to Transforming Tofu

    Maple Dijon Baked Tofu Sandwich

    FREE 5 part email series to help you cook tofu like a pro.

    We respect your privacy. Unsubscribe at any time.

    🔪 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

    • 3 Ingredient Pinto Bean Soup
      3 Ingredient Refried Bean Soup
    • 5 Ingredient Sun-dried Tomato Soup
      5 Ingredient Sun-Dried Tomato Soup
    • 5 Ingredient Curry Peanut Pumpkin Soup
      5 Ingredient Curry Peanut Pumpkin Soup
    • 4 Ingredient Vegan Chili Verde in a bowl with avocado and lime.
      4 Ingredient Vegan Chili Verde
    3 Ingredient Vegan Chili close up

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

    *Don't forget to come back and leave your feedback and star rating.

    Here are the vegan beef crumbles I used. They just need to be heated up before eating.

    Beyond Beef Crumbles

    📋 Recipe

    3 Ingredient Vegan Chili
    Pin
    Print SaveSaved!
    4.75 from 4 votes

    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 American
    Prep Time 3 minutes minutes
    Cook Time 17 minutes minutes
    Total Time 20 minutes minutes
    Servings 4 cups
    Calories 227kcal
    Author Willow Moon
    Prevent your screen from going dark

    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
    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.
    Sign Up For My NewsletterGet a FREE ebook with my Top 10 Vegan Recipes as a welcome gift!

    Nutrition

    Calories: 227kcal | Carbohydrates: 26g | Protein: 23g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1560mg | Potassium: 673mg | Fiber: 8g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 3.2mg | Calcium: 116mg | Iron: 5.5mg

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

    More Soups, Stews, Chili

    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • African Peanut Stew
      African Peanut Stew
    • Vegan Black Bean Soup
      Vegan Black Bean Soup
    • Creamy Roasted Cauliflower and Garlic Soup
      Creamy Roasted Cauliflower and Garlic Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. 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!5 stars

      Reply
      • Willow Moon says

        April 18, 2018 at 8:38 am

        Thanks Felicia!

        Reply
    2. Rosalyn O. says

      February 04, 2017 at 8:44 am

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

      Reply
      • Willow Moon says

        February 04, 2017 at 9:49 am

        Thanks Rosalyn! I just changed the theme in October. I like it so much better than my previous theme!

        Reply
    3. Sharon Wu says

      February 03, 2017 at 2:40 pm

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

      Reply
    4. Jessica Lam says

      February 03, 2017 at 12:12 pm

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

      Reply
    5. Kimberly @ Berly's Kitchen says

      February 03, 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.

      Reply
    6. Chelsea Padgett says

      February 02, 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

      Reply
    7. Ashleigh says

      February 02, 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!

      Reply
      • Willow Moon says

        February 04, 2017 at 9:47 am

        Thanks Ashleigh!

        Reply
    8. Natalie Loves Beauty says

      February 02, 2017 at 2:53 pm

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

      Reply
      • Willow Moon says

        February 04, 2017 at 9:43 am

        Thanks Natalie!

        Reply
    9. Krysten says

      February 02, 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!

      Reply
      • Willow Moon says

        February 04, 2017 at 9:42 am

        Thanks Krysten!

        Reply

    Primary Sidebar

    Namaste, I'm Willow!

    Photo of Willow Moon.

    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

    Read more →

    • YouTube
    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Fall Recipes

    • Roasted Sweet Potato and Apple Salad
      Roasted Sweet Potato and Apple Salad
    • Vegan Pumpkin Pasta
      Vegan Pumpkin Pasta
    • 3 Ingredient Vegan Chili
      3 Ingredient Vegan Chili
    • Peanut Butter Caramel Apples
      Peanut Butter Caramel Apples
    • Cranberry Ice Cream in a bowl with a spoon.
      Cranberry Ice Cream
    • Vegan Pumpkin Spice Latte with cinnamon sticks.
      Vegan Pumpkin Spice Latte

    Popular Recipes

    • Tofu Ricotta
      The Most Amazing Tofu Ricotta
    • Vegetable Fritter being dipped into vegan chipotle ranch dressing.
      The Most Amazing Vegetable Fritters
    • Homemade Payday Bars
      Homemade Payday Bars
    • 4 Ingredient Sriracha BBQ Sauce
      4 Ingredient Sriracha BBQ Sauce
    • Chocolate Overnight Oats Without Chia Seeds in a mason jar with spoon.
      Chocolate Overnight Oats Without Chia Seeds
    • Banana Cream Pie Overnight Oats
      Banana Cream Pie Overnight Oats

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Disclosure Policy
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Tip Jar

    Featured In:

    A list of magazines that Create Mindfully has been featured in like Good Housekeeping, Dr. Axe, Peta, and more.

    Copyright © 2014 - 2023
    Create Mindfully - All Rights Reserved.

    Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Willow Moon and Create Mindfully with appropriate and specific direction to the original content. All photos and artwork are property of Willow Moon and Create Mindfully. Do not duplicate or copy without proper consent.