Black Bean Chili Burgers

Rs Blackbeanburger 001


2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chili powder
3 medium-size jalapenos, roasted, peeled, seeded and chopped
11/2 tablespoons ground cumin
1 tablespoon dried oregano leaves
1 tablespoon salt
1 medium yellow or white onion, chopped
1 (28-ounce) can diced tomatoes, with liquid
4 (16-ounce) cans black beans, drained
Shredded cheese
Sour cream


Sauté garlic, chili powder, jalapenos, cumin, oregano, salt and chopped onion in olive oil until onion is tender and mix is fragrant. Add tomatoes, black beans and 2-3 cups of cold water. Bring to a boil; reduce the heat and simmer 1 hour, stirring frequently and adding additional water if mixture becomes too dry. Adjust seasonings to taste.

Serve hot over grilled beef, pork, chicken or veggie burgers. Top with shredded cheese and a dollop of sour cream.

Note: This chili freezes and reheats quite well.

Contributed by Heidi Billotto