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Tex-Mex Veggie Burger Chili

Non-stick cooking spray
1/2 large onion, chopped
1/2 bell pepper, chopped
1 15oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
1 6oz can tomato paste
1 10 oz can tomatoes with green chilies (RoTel)
1/4 teaspoon crushed red pepper
1/4 cup chili powder, or to taste
1 tablespoon cumin powder
1 teaspoon ground red pepper
4 spicy black bean veggie burgers, thawed and chopped
3 cups of water

Spray the inside of a large pot with non-stick cooking spray.
Place over medium heat and sauté onion and bell pepper until
translucent about 5-8 minutes.

Add black beans, garbanzo beans, tomato paste, tomatoes, crushed
red pepper, chili powder, cumin, and ground red pepper, chopped
veggie burgers, and water. Bring to a boil slowly. Cover pot and
simmer on low heat for 30 minutes. Serve hot. Makes 6 servings.


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