Marty's Bean Burger Chili Recipe

3.5 4 4
Marty's Bean Burger Chili Recipe
Marty's Bean Burger Chili Recipe photo by Taste of Home
Publisher Photo

Marty's Bean Burger Chili Recipe

Read Reviews
3.5 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours

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. Yield: 6 servings.
Originally published as Marty's Bean Burger Chili in Taste of Home September/October 2015, p78

Nutritional Facts

1-1/2 cups: 348 calories, 6g fat (0 saturated fat), 0 cholesterol, 1151mg sodium, 58g carbohydrate (14g sugars, 19g fiber), 21g protein.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarty's Bean Burger Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
puffybloomers User ID: 1501090 245478
Reviewed Mar. 15, 2016

"this was the worst new recipe I have ever tried from toh. Tasteless. The amount of chili powder used was overpowering. A big waste of ingredients that could have been used to make a really good chili. Hate to say it but I threw the whole mess in the garbage. Don't like being so harsh but it was such a waste."

MY REVIEW
pusspuss01 User ID: 8525717 233347
Reviewed Sep. 23, 2015

"An Ok recipe, but not one that really excited us. It is healthy, but just not enough flavor for us."

MY REVIEW
toolbarsco User ID: 6725667 232748
Reviewed Sep. 12, 2015

"We are chili lovers and this one is GOOD! I made 2 changes- not wanting to make a trip to the store I used what I had on hand--that is, hamburger instead of black bean burgers. I realize this completely negates this being a vegetarian dish but the men in my family are carnivores anyway. I also added a can of tomato sauce (or tomato juice would also work) to make it "soupier." The chili was very thick--almost casserole-like. I also added a little more hot sauce and I have to say this is a super delicious chili. It will be an easy weekday fix."

MY REVIEW
Ham_Sammich User ID: 8473184 232201
Reviewed Sep. 2, 2015

"This was a great alternative to the classic meatless chili! I used beans that I had on hand - one can of undrained pinto beans and one can of drained cannelli beans in place of the kidney and garbanzo beans respectively, and it still turned out delicious. Definitely not too spicy - which makes this easy to customize by the bowlful!"

Loading Image