Name: 5-Ingredient Vegan Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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))

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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. If you’re looking for an easy vegetarian chili that comes together in about 20 minutes with minimal chopping, this is it.

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Why This Simple 5-Ingredient 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 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. Fire-roasted tomatoes add a nice smoky touch without any extra work, and the beans bring enough protein and fiber to make this a real meal, not just a side.

This works equally well as a vegan or vegetarian chili recipe since it’s naturally plant-based. Serve it as-is or load it up with toppings.

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 Easy 5-Ingredient Vegetarian 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 sauteing

How to Make This Easy Vegan Chili Recipe

Saute the pepper. If using fresh bell pepper, add it to a large pot over medium heat with a splash of water or a little oil. Saute for 3 to 4 minutes until it starts to soften. If using frozen, skip this and add them with the beans.
Combine everything. Add 2 cans of drained black beans, 1 can of undrained fire-roasted tomatoes, 1 cup of salsa, and 1 tbsp chili powder to the pot. Stir everything together well.
Simmer. Bring it to a simmer, then reduce the heat to medium-low. Let it bubble gently, uncovered, for 15 to 20 minutes, stirring occasionally. It’ll thicken up as it cooks.
Taste and adjust. Need more kick? Add more chili powder. Want it saltier? Pinch of salt. A little cumin works nicely too if you have it. Adjust until you’re happy with it.
Serve hot. Great with avocado, cilantro, vegan sour cream, or scooped up with tortilla chips.

Tips for Better 5-Ingredient Chili

Use fire-roasted tomatoes. Regular diced tomatoes work, but fire-roasted add a smoky depth that makes a noticeable difference in a recipe this simple. When you only have 5 ingredients, each one matters more.
Pick a salsa with good flavor. The salsa is doing a lot of the seasoning work here, so use one you’d happily eat with chips. A chunky salsa with visible onion and cilantro pieces adds more texture than a smooth one.
Don’t drain the tomatoes. The liquid from the canned tomatoes becomes part of the chili broth. Draining them would make the chili too thick and dry.
Let it simmer the full 20 minutes. The flavors need time to meld together. Cutting it short means the chili tastes more like separate ingredients than a unified dish.
Serve with something starchy. This chili is good on its own but even better over rice, with stuffed into burritos, or spooned over baked potatoes.

Variations on This Vegan Chili Recipe

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.
Make it a chili mac – Cook some elbow pasta separately and stir it in. Or try the lentil chili mac for a dedicated version of that idea.
More protein – Add a can of lentils alongside the beans for an extra 18g of protein per serving.

How to Store Leftover Chili

Leftover chili keeps well in an airtight container in the fridge for 3 to 4 days. The flavors often get even better the next day as everything has time to meld.

It also freezes well for up to 3 months. Portion it into individual containers so you can thaw just what you need. Reheat on the stove with a splash of water since it thickens in the fridge.

Frequently Asked Questions

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

Absolutely. Pinto beans, white beans, chickpeas, or a mix would all work. Just use two 15-oz cans, drained and rinsed. Black beans and kidney beans are the most traditional for chili, but there’s no wrong answer here.

Is this 5-ingredient vegetarian chili spicy?

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 a pinch of cayenne if you want it spicier. You control the heat level completely through your ingredient choices.

Can I make this in a slow cooker?

You can, though it’s so fast on the stove that there’s not much reason to. If you want to, saute the pepper first (if using fresh), then combine everything in the slow cooker on low for 2 to 3 hours or high for 1 to 1.5 hours.

Can I add meat substitutes to this chili?

Sure. Crumbled tempeh, TVP, or plant-based ground “meat” all work well. Brown them in the pot first, then add the rest of the ingredients. It won’t be 5 ingredients anymore, but it’ll be a heartier chili. The black bean burgers use a similar bean base if you want another way to use those canned beans.

This easy 5-ingredient vegan chili has become a weeknight staple for good reason. It’s the kind of recipe that reminds you that simple food can still be satisfying. Give it a shot next time you’re staring at the pantry wondering what to make.

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