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Marty’s Bean Burger Chili

My husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    6 servings

Ingredients

  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (16 ounces) kidney beans, undrained
  • 1 can (15 ounces) black beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 4 frozen spicy black bean veggie burgers, thawed and coarsely chopped
  • 1 large onion, finely chopped
  • 1 large sweet red or green pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons dried basil
  • 3 teaspoons dried oregano
  • 2 teaspoons hot pepper sauce
  • 2 garlic cloves, minced

Directions

  • Place all ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low 7-9 hours to allow flavors to blend.
Nutrition Facts
1-1/2 cups: 348 calories, 6g fat (0 saturated fat), 0 cholesterol, 1151mg sodium, 58g carbohydrate (14g sugars, 19g fiber), 21g protein.

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