
Marty’s Bean Burger Chili
Total Time
Prep: 15 min. Cook: 7 hours
Yield
6 servings
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
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.
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
Recipe Creator
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