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
Marty’s Bean Burger Chili
Marty's Bean Burger Chili
Prep Time
15 min
Cook Time
7 hours
Yield
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.
Loading Popular in the Community
Loading Reviews
