Marty’s Bean Burger Chili

Name: Marty's Bean Burger Chili
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Cuisine: North America, Mexican
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

Total Time Prep: 15 min. Cook: 7 hours

Yield 6 servings

Test Kitchen Approved

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