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.
—MRS. MARTY NICKERSON ELLINGTON, CT
PREP: 15 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS
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
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.