Place burgers on a microwave-safe plate. Microwave on HIGH for 20 to 30 seconds or until partially thawed. Cut burgers into 3/4-inch cubes; set aside.
Use pantry staples to make this quick and spicy vegetarian chili that's perfect for chilly nights.
Servings and Ingredients
|4 frozen spicy black bean burger patties|
|1 (15-oz.) can Hy-Vee no-salt-added dark red kidney beans, drained and rinsed|
|1 (14.5-oz.) can Hy-Vee petite cut diced tomatoes, undrained|
|1 c. brewed coffee|
|¾ c. Hy-Vee Short Cuts tricolor bell pepper strips, chopped, plus additional for garnish|
|1 canned chipotle pepper in adobo sauce, finely chopped|
|2 tbsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee granulated sugar|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground cumin|
|Hy-Vee sour cream, for serving|
|Hy-Vee shredded Cheddar cheese, for serving|
Things To Grab
- Microwave-safe plate
- Large skillet
Combine beans, undrained tomatoes, coffee, chopped bell peppers, chipotle pepper, chili powder, sugar, salt, and cumin in a large skillet. Add black bean burger cubes. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Ladle chili into bowls. Top with sour cream and cheese. Garnish with bell pepper strips, if desired.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 870mg
- Total Carbohydrates: 38g
- Protein: 12g