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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.
After making my5 Ingredient Thai Peanut Soupand my3 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 a3 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.
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.
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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
- 3 Ingredient Refried Bean Soup
- 5 Ingredient Sun-Dried Tomato Soup
- 5 Ingredient Curry Peanut Pumpkin Soup
- 4 Ingredient Vegan Chili Verde
This vegan chili is perfect for an easy weeknight meal. It is perfect for game day.
*Don't forget tocome 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.
📋 Recipe
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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
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 becomestoo think, add more water.
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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
- African Peanut Stew
- Vegan Black Bean Soup
- Creamy Roasted Cauliflower and Garlic Soup
Reader Interactions
Comments
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!
Reply
Willow Moon says
Thanks Felicia!
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Rosalyn O. says
How easy to make! And your blog is so pretty! I can't wait to try this recipe :))
Reply
Willow Moon says
Thanks Rosalyn! I just changed the theme in October. I like it so much better than my previous theme!
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Sharon Wu says
This recipe looks so delicious! I need to try it this weekend. Thanks for sharing xo, sharon
Reply
Jessica Lam says
I love how simple this recipe is! I'll definitely try this out with the avocado topping as well. 🙂
Reply
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.
Reply
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
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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!
Reply
Willow Moon says
Thanks Ashleigh!
Reply
Natalie Loves Beauty says
Yay to finding a fellow vegan! This looks so delicious, will definitely be giving this recipe a go!
Reply
Willow Moon says
Thanks Natalie!
Reply
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!
Reply
Willow Moon says
Thanks Krysten!
Reply
