Spicy Chili Bean Burger Recipes

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MARTY'S BEAN BURGER CHILI

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. -Marty Nickerson, Ellington, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 6 servings.

Number Of Ingredients 14



Marty's Bean Burger Chili image

Steps:

  • 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.

Nutrition Facts : Calories 348 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1151mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 19g fiber), Protein 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

SPICY CHILI BEAN BURGERS

Come and get 'em! Veggie burgers packed with fiber-rich cereal are ready in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 8



Spicy Chili Bean Burgers image

Steps:

  • Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In medium bowl, mash beans with fork until no whole beans remain. Add crushed cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
  • Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
  • For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 40 mg, Fat 1/2, Fiber 12 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 800 mg, Sugar 6 g, TransFat 0 g

1 cup Fiber One™ original bran cereal
1 can (15 or 16 oz) spicy chili beans in sauce, undrained
1/2 cup quick-cooking oats
1/4 cup chopped green onions (4 medium)
1 egg, slightly beaten
1 1/4 cups washed fresh baby spinach leaves
5 slices tomato
5 whole wheat burger buns, split

SPICY BLACK BEAN BURGERS

Super yummy and simple black bean burgers with a spicy jalapeno twist!

Provided by kath

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 30m

Yield 4

Number Of Ingredients 11



Spicy Black Bean Burgers image

Steps:

  • Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
  • Mash black beans in a separate bowl until they reach a paste-like consistency.
  • Stir jalapeno pepper, corn, and garlic through the black bean paste.
  • Mix the egg mixture into the black bean mixture.
  • Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
  • Form the resulting mixture into 4 patties.
  • Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
  • Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 50.4 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 12.2 g, Protein 14.2 g, SaturatedFat 1.9 g, Sodium 756.5 mg, Sugar 2.6 g

1 egg
1 ½ tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 (16 ounce) can black beans, rinsed and drained
1 jalapeno pepper, minced
1 cup canned whole kernel corn, drained
3 cloves garlic, minced
½ cup bread crumbs
½ cup whole wheat flour
2 tablespoons vegetable oil

SPICY CHILLI BEAN BURGERS

Make and share this Spicy Chilli Bean Burgers recipe from Food.com.

Provided by MsSally

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8



Spicy Chilli Bean Burgers image

Steps:

  • Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
  • In medium bowl, mash beans with fork until no whole beans remain. Add cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
  • Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
  • For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.

Nutrition Facts : Calories 196.3, Fat 3.8, SaturatedFat 0.9, Cholesterol 42.3, Sodium 279.5, Carbohydrate 37.9, Fiber 8, Sugar 3.6, Protein 8.1

1 cup Fiber One cereal
1 (16 ounce) can beans in chili sauce (undrained)
1/2 cup quick-cooking oats
1/4 cup green onion (chopped, 4 medium)
1 egg (slightly beaten)
5 hamburger buns (split)
1 1/4 cups baby spinach leaves (washed fresh)
5 slices tomatoes

SPICY CHILI BEAN BURGER

I got the original recipe for this from Betty Crocker. I made a few minor modifications to the list of ingredients and the prep method. These are a great way to get added fiber to your diet. I haven't tried freezing these yet, but I have refrigerated the final burgers and warmed them up with good results. I like to use chili beans in spicy sauce. Prep time includes time to refrigerate the patties.

Provided by TexasHurricane

Categories     Lunch/Snacks

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 4



Spicy Chili Bean Burger image

Steps:

  • Place all ingredients in a food processor and process until smooth.
  • Transfer mixture to container and refrigerate to firm up mixure (I usually let it set overnight, but I would think 2 hours would be enough to firm it up).
  • When ready to cook the burgers, take the mixture and form into 5 patties.
  • Coat a large skillet with non-stick cooking spray and heat over medium heat.
  • Place patties in skillet and cook for 15-20 minutes, turning once. The patties will get a little brown when done (although it's hard to tell because the mixture is brown to begin with! When they are firm, they're done).

Nutrition Facts : Calories 171.3, Fat 1.1, SaturatedFat 0.2, Sodium 229.3, Carbohydrate 34.4, Fiber 8.3, Sugar 0.2, Protein 9.6

1 (15 ounce) canned chili beans, undrained
1/2 cup Fiber One cereal
1/2 cup quick-cooking oats
1/4 cup chopped green onion (about 4 medium)

SPICY BLACK BEAN AND CORN BURGERS

This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!

Provided by Grumpy's Honeybunch

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 15



Spicy Black Bean and Corn Burgers image

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
  • Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 48.6 g, Fat 8.8 g, Fiber 10.8 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 830.5 mg, Sugar 3.3 g

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
½ red bell pepper, diced
1 ear corn, kernels cut from cob
1 (15 ounce) can black beans, drained and rinsed
½ cup plain bread crumbs
4 teaspoons chili powder
1 tablespoon minced fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt
½ cup all-purpose flour, or as needed
1 tablespoon olive oil, or as needed

FIVE-BEAN CHILLI

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 14



Five-bean chilli image

Steps:

  • Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
  • Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

1½ tbsp rapeseed oil
1 onion , sliced
2 peppers , sliced
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp hot smoked paprika
400g can chopped tomatoes
400g can mixed beans , drained
400g can black beans , drained
pinch of sugar
250g brown rice
½ small bunch coriander , chopped
soured cream or guacamole, to serve (optional)

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 20m

Yield Makes 6 burgers

Number Of Ingredients 9



Mexican bean burgers with lime yogurt & salsa image

Steps:

  • Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
  • Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
  • While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

CHILI BEAN BURGERS (VEGGIE BURGERS)

Great veggie burger recipe with a chili and cumin kick in it. We make these all the time to get a vegetarian protein fix. Adapted from a great Moosewood Restaurant Recipe. These are really filling, so we've found that slightly thinner, smaller patties are usually better, and you can fit toppings on that way. We will also sometimes add a tbsp of crushed red pepper flakes in with the cumin and chili pepper to really spice it up!

Provided by Two Expats in France

Categories     Beans

Time 40m

Yield 6-8 patties

Number Of Ingredients 12



Chili Bean Burgers (Veggie Burgers) image

Steps:

  • Saute onions and garlic in oil for about 5 minutes until the onions begin to soften.
  • Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
  • Mash the beans in a large bowl with a potato masher or the back of a spoon, or run through a food processor.
  • Add the mustard, soy sauce, ketchup or tomato paste and the sauteed vegetables.
  • Mix in the oats.
  • Add salt and pepper to taste.
  • Moisten your hands and form the burger mixture into six or so patties.
  • Oil a nonstick skillet and cook burgers on medium-low heat for 5-8 minutes on each side. Put them on a bun and they are good to go with ketchup or whatever sauce you like and toppings (lettuce, tomato, onion, etc.)!

1 cup chopped onion
4 garlic cloves, minced
1 tablespoon olive oil
1/2 cup peeled and grated carrot
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
3 cups cooked kidney beans (2 15-oz cans, drained) or 3 cups kidney beans (2 15-oz cans, drained)
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons ketchup or 1 tablespoon tomato paste
1 1/2 cups rolled oats
salt & fresh ground pepper

SPICY BLACK BEAN AND SWEET POTATO CHILI

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16



Spicy Black Bean and Sweet Potato Chili image

Steps:

  • In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
  • Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
  • Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
  • Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

SPICY MEXICAN BEAN BURGER

This is an inexpensive vegetarian burger and my husband loves them. He ate one and he said they are filling, delicious and he said he wants more made when these are gone and he even said that they are better than store bought. They don't fall apart like most veggie burgers and all the ingredients are available at any grocery store.

Provided by Shannon Holmes

Categories     Beans

Time 15m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 15



Spicy Mexican Bean Burger image

Steps:

  • Heat oil in skillet over medium heat.
  • Add onions, carrots, corn and chopped green pepper.
  • In the meantime, place beans in a large bowl.
  • Sauté until vegetables are bright in color.
  • Add vegetables to beans, blend with hand mixer.
  • Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
  • Form into balls and smash into patties.
  • Place on pieces of waxed paper and stack in Tupperware.
  • Place about 5 sliced olives in middle of patty, smash to seal them inside.
  • To heat, spray each burger with cooking spray.
  • Heat over medium heat and cook until browned on one side.
  • Flip and drop a few drops of hot sauce on burger if desired.
  • I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).

Nutrition Facts : Calories 144.7, Fat 2.1, SaturatedFat 0.4, Sodium 189.8, Carbohydrate 27.6, Fiber 2.6, Sugar 2.7, Protein 4.5

1 (16 ounce) can fat-free refried beans (these are always vegan)
1 teaspoon oil
1/2 cup small onion, coarsely chopped
1/2 green pepper, coarsely chopped
1/4-1/2 cup frozen corn
1 carrot, peeled and shredded
1/8 cup picante sauce (spicy or mild to your taste) or 1/8 cup salsa (spicy or mild to your taste)
1 cup breadcrumbs
1/2 cup flour
1 teaspoon black pepper, to taste
salt
1 dash chili powder
1 dash cumin
1/2 cup sliced black olives (optional)
hot sauce, a few drops per burger (optional)

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