5-Ingredient Vegan Chili
This easy 5-ingredient vegan chili combines beans, fire-roasted tomatoes, salsa, chili powder, and bell pepper in one pot. It is ready in 30 minutes and makes four servings.
Servings: 4 servings
Ingredients
- 2 15-ounce cans black beans or kidney beans drained and rinsed
- 1 15-ounce can fire-roasted diced tomatoes undrained
- 1 cup salsa choose mild, medium, or hot
- 1 tablespoon chili powder
- 1 red bell pepper, diced or 1 cup frozen pepper strips
Instructions
- 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 step 2 instead.
- Add two drained and rinsed 15-ounce cans of black beans or kidney beans, one undrained 15-ounce can of fire-roasted diced tomatoes, 1 cup salsa, and 1 tablespoon chili powder. Stir to combine.
- Bring the chili to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
- Taste after simmering. Add salt or more chili powder only if needed. If the chili is too thick, stir in water 1 tablespoon at a time.
- Serve hot with optional avocado, cilantro, vegan sour cream, or tortilla chips.
Notes
- The salsa controls much of the salt and heat, so season only after simmering.
- Regular diced tomatoes can replace fire-roasted tomatoes. Keep the can liquid.
- Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
- Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Check prepared salsa and chili powder labels if gluten cross-contact is a concern.