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.
Ingreadient
- 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
Direction
- 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.
