5-Ingredient Vegan Chili
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This is My “Seriously Don’t Want to Cook” Chili
Some nights, cooking feels like climbing a mountain. This 5-ingredient vegan chili is what I make on those nights. It’s incredibly simple, uses stuff I usually have hanging around, and gives me a hot, satisfying meal without much effort at all.
Honestly, I keep a couple of cans of black beans and diced tomatoes in the pantry specifically for dinners like this. It’s saved me from ordering takeout more times than I can count.
Why This Simple Vegan Chili Actually Works
The secret here is the salsa. I wasn’t totally convinced at first – using jarred salsa as a major chili component felt like cheating somehow. But wow, it saves so much time. No chopping onions or garlic, no needing a bunch of different spices. The salsa brings the flavor base, the tomatoes add depth, and the chili powder gives it that classic warmth.
It’s not a complex, slow-simmered chili, and that’s the point. It’s fast, it’s hearty enough, and it gets dinner done when you just need dinner done. Plus, using fire-roasted tomatoes adds a nice smoky touch without any extra work.
A Few Notes on Ingredients
The beauty is in the simplicity. Use whatever beans you like – black beans and kidney beans are classic. Regular diced tomatoes work fine if you can’t find fire-roasted. And pick a salsa you actually enjoy eating! Mild, medium, spicy – it all works and sets the flavor tone. If you don’t have fresh bell pepper, a cup of frozen pepper strips is an easy swap.
Ingredients for 5-Ingredient Vegan Chili
- 2 cans (15 oz each) black beans or kidney beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes (undrained)
- 1 cup salsa (your favorite kind)
- 1 tbsp chili powder
- 1 red bell pepper, diced (or 1 cup frozen pepper strips)
- Optional: Splash of water or oil for sautéing
How to Make This Easy 5-Ingredient Vegan Chili
- If using fresh bell pepper, add it to a large pot over medium heat with a splash of water or a little oil. Sauté for 3–4 minutes until it starts to soften. (If using frozen, you can often just skip this and add them with the beans).
- Add the 2 cans of drained beans, the 1 can of undrained fire-roasted tomatoes, the 1 cup of salsa, and the 1 tbsp chili powder to the pot. Stir everything together really well.
- Bring it to a simmer, then reduce the heat to medium-low. Let it bubble gently, uncovered, for 15–20 minutes. Stir it occasionally so it doesn’t stick. You’ll see it thicken up a bit.
- Give it a taste. Need more kick? Add a bit more chili powder. Want it saltier? Add a pinch of salt. A little cumin also works nicely if you have it. Adjust it until you like it.
- Serve it up hot. It’s great with toppings like avocado, cilantro, vegan sour cream, or just scooped up with tortilla chips.
Optional Ideas & Variations
- Make it bulkier: Stir in a cup of cooked quinoa or brown rice at the end of cooking for a more filling meal.
- Add some sweetness: A cup of frozen corn, added with the beans and tomatoes, is a really nice touch.
- Extra greens: Wilt in a big handful of fresh spinach during the last minute or two of simmering.
Storing Leftovers
Leftover chili keeps well in an airtight container in the fridge for 3-4 days. The flavors often get even better the next day. You can reheat it on the stove or in the microwave.
5-Ingredient Vegan Chili – Quick Q&A
- Q: Can I use different beans?
A: Absolutely. Pinto beans, white beans, or a mix would work fine too. Just use two 15-oz cans, drained and rinsed. - Q: Is this spicy?
A: It depends entirely on the salsa and chili powder you use! Choose mild salsa and a standard chili powder for less heat. Use hot salsa and add cayenne if you want it spicier. - Q: Can I make this in a slow cooker?
A: You probably could, though it’s so fast on the stove. If you try it, I’d sauté the pepper first (if using fresh), then combine everything in the slow cooker and cook on low for 2-3 hours or high for 1-1.5 hours.
Give It a Try?
Hope this super simple chili helps you out on a busy night! It’s become a real staple for me.
If you give this a try, I’d love to know how it goes. Feel free to connect on Pinterest, Instagram, or Facebook.
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5-Ingredient Vegan Chili
Ingredients
- 2 cans (15 oz each) black beans or kidney beans, drained and rinsed (15 oz cans)
- 1 can (15 oz) fire-roasted diced tomatoes (undrained) (15 oz can)
- 1 cup salsa (your favorite kind) (approx. 240ml)
- 1 tbsp chili powder
- 1 red bell pepper, diced (or 1 cup frozen pepper strips)
Instructions
- Sauté the bell pepper in a large pot over medium heat with a splash of water or a little oil for 3–4 minutes until softened.
- Add beans, tomatoes, salsa, and chili powder. Stir well to combine.
- Simmer uncovered for 15–20 minutes over medium-low heat, stirring occasionally, until thickened and flavors are blended.
- Taste and adjust seasoning. Add more chili powder, salt, or a pinch of cumin if desired.
- Serve hot with optional toppings.