Marty's Bean Burger Chili Recipe
My husband and I met while working the dinner shift at a homeless shelter, where they served my chili. I’ve revised the chili using veggie bean burgers. —Marty Nickerson, Ellington, Connecticut
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon worcestershire sauce
- 2 garlic cloves minced
- 2 tablespoons chili powder
- 1 large onion finely chopped
- 1 can (14-1/2 ounces) diced tomatoes drained
- 2 teaspoons hot pepper sauce
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 3 teaspoons dried basil
- 3 teaspoons dried oregano
- 1 can (16 ounces) kidney beans undrained
- 1 can (15 ounces) black beans undrained
- 4 frozen spicy black bean veggie burgers thawed and coarsely chopped
- 1 large sweet red or green pepper chopped
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes drained
- Carbohydrate 2.13491083537818 g
- Cholesterol 0 mg
- Fat 0.289509167026711 g
- Fiber 0.822525005756155 g
- Protein 0.330272500235357 g
- Saturated Fat 0.0536226667232719 g
- Serving Size 1 1 serving (6g)
- Sodium 51.6124167495195 mg
- Sugar 1.31238582962203 g
- Trans Fat 0.0503118333930037 g
- Calories 10 calories
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. Yield: 6 servings. Originally published as Marty's Bean Burger Chili in Taste of Home September/October 2015, p78
