Marty’s Bean Burger Chili

My husband and I met while working the dinner shift at a homeless shelter, where they served chili made with my recipe. I’ve since revised the original to use veggie bean burgers.

—Marty Nickerson, Ellington, CT

Prep: 15 min. • Cook: 7 hours • Makes: 6 servings

• 2 cans (14 ½ oz. each) no-salt-added diced tomatoes, drained
• 1 can (14 ½ oz.) diced tomatoes, drained
• 1 can (16 oz.) kidney beans, undrained
• 1 can (15 oz.) black beans, undrained
• 1 can (15 oz.) 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 Tbsp. chili powder
• 1 Tbsp. Worcestershire sauce
• 3 tsp. dried basil
• 3 tsp. dried oregano
• 2 tsp. hot pepper sauce
• 2 garlic cloves, minced

Place all ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low for 7-9 hours to allow the flavors to blend.

1 ½ cups: 348 cal., 6g fat (0 sat. fat), 0 chol., 1151mg sod., 58g carb. (14g sugars, 19g fiber), 21g pro.