5-Ingredient Vegan Chili

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This easy 5-ingredient vegan chili turns beans, fire-roasted tomatoes, salsa, chili powder, and bell pepper into a one-pot dinner in 30 minutes. Salsa supplies the onion, garlic, chile, and acidity, so the recipe does not need a long spice list.

Choose black beans, kidney beans, or one can of each. The heat level comes mostly from the salsa, which makes the same basic recipe easy to keep mild or make spicier.

Why This 5-Ingredient Vegan Chili Works

Jarred salsa acts as the flavor base. It brings several ingredients that normally require separate chopping and measuring, while the chili powder keeps the finished pot recognizable as chili.

Do not drain the fire-roasted tomatoes. Their liquid gives the beans enough moisture to simmer, and cooking the pot uncovered for 15 to 20 minutes reduces that liquid into a thicker sauce. Draining and rinsing the beans keeps their packing liquid from making the chili gummy.

Ingredients for 5-Ingredient Vegan Chili

• 2 cans beans: Use two 15-ounce cans of black beans, kidney beans, or one of each. Drain and rinse them.
• 1 can fire-roasted diced tomatoes: Keep the liquid. Regular diced tomatoes also work, but the fire-roasted version adds more roasted flavor.
• 1 cup salsa: Use a salsa you like on its own. Mild, medium, or hot all work.
• 1 tablespoon chili powder: Use a standard chili powder blend, not pure ground cayenne.
• 1 red bell pepper: Dice a fresh pepper, or substitute 1 cup frozen pepper strips.

Water for the pan and optional toppings are not part of the five-ingredient base. Avocado, cilantro, vegan sour cream, and tortilla chips can all be added at the table.

How to Make 5-Ingredient Vegan Chili

1. Soften the pepper. Add 1 diced red bell pepper to a large nonstick pot over medium heat. Cook for 3 to 4 minutes, stirring occasionally. Add 1 tablespoon water if the pepper begins to stick. If using 1 cup frozen pepper strips, add them with the beans in the next step.
2. Add the remaining ingredients. Stir in two drained and rinsed 15-ounce cans of beans, one undrained 15-ounce can of fire-roasted diced tomatoes, 1 cup salsa, and 1 tablespoon chili powder.
3. Simmer uncovered. Bring the chili to a gentle simmer, reduce the heat to medium-low, and cook uncovered for 15 to 20 minutes. Stir occasionally so the beans do not catch on the bottom.
4. Check the consistency. If the chili is thinner than you want, simmer it for a few more minutes. If it becomes too thick, stir in water 1 tablespoon at a time.
5. Season after simmering. Taste the chili and add salt or more chili powder only if needed. Salsa and canned ingredients vary in salt and heat.

Tips for Thick, Flavorful Vegan Chili

• Pick the salsa carefully. It supplies much of the seasoning, so a bland salsa produces a bland pot of chili.
• Use the tomato liquid. It becomes the simmering liquid and concentrates as the chili cooks.
• Keep the pot uncovered. A lid traps steam and leaves this quick chili thinner.
• Wait before adding salt. Beans, tomatoes, salsa, and chili powder blends can all contain sodium. Taste after the liquid has reduced.
• Turn it into a larger meal. Spoon the chili over rice, pasta, or a baked potato, or use it as a filling for vegan burritos.

Easy Variations for 5-Ingredient Chili

• Use two kinds of beans. One can of black beans and one can of kidney beans gives the pot more variation in texture.
• Add corn. Stir in 1 cup frozen corn with the beans for extra sweetness. This makes it a six-ingredient chili, which is hardly a crisis.
• Add cooked grains. Stir in 1 cup cooked quinoa or brown rice near the end. Add a splash of water if the chili becomes too thick.
• Make chili mac. Serve it over cooked pasta, or use the dedicated lentil chili mac recipe.
• Try another bean-based dinner. The vegan black bean burgers use canned beans in a completely different way, while the vegan chili pasta bake is a larger baked option.

How to Store 5-Ingredient Vegan Chili

Cool leftover chili and refrigerate it in an airtight container for 3 to 4 days. It thickens as it sits, so add a small splash of water before reheating it on the stove or in the microwave.

For longer storage, freeze individual portions for up to 3 months. Leave a little room in each container for expansion, thaw overnight in the refrigerator, and reheat until hot throughout.

5-Ingredient Vegan Chili FAQs

Can I use different beans in this 5-ingredient chili?

Yes. Pinto beans, white beans, chickpeas, black beans, and kidney beans can all work. Use two 15-ounce cans total, and drain and rinse them before adding them to the pot.

Is this 5-ingredient vegan chili spicy?

It depends on the salsa and chili powder blend. Mild salsa keeps the chili gentle. Hot salsa or a small pinch of cayenne increases the heat.

Can I make this vegan chili in a slow cooker?

Yes, but the stovetop method is faster. Soften the fresh bell pepper first, then combine everything in the slow cooker. Cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours.

Is 5-ingredient vegan chili gluten-free?

The five base ingredients do not normally contain gluten, but prepared salsa and chili powder blends vary. Check their labels if you need to avoid gluten or cross-contact.

This 5-ingredient vegan chili keeps the shopping list short without relying on vague measurements. Keep the five base ingredients on hand, then choose the beans, salsa heat, and toppings that fit the meal.

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