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Three Bean Chili Burger from The Best Veggie Burgers on the Planet!

Three Bean Chili Burger

I love a big bowl of chili. This recipe starts with a nice chili recipe, and then whammo, turns it into a burger!
Course Main Course, Sandwich
Cuisine American
Keyword bean burger, vegan chilli, veggie burger
Prep Time 10 minutes
Cook Time 55 minutes
Yield 8 burgers
Author Joni Marie Newman



  • 1 can (15 ounces [425 g]) pinto beans with liquid
  • 1 can (15 ounces [425 g]) black beans with liquid
  • 1 can 15 ounces [425 g] red or kidney beans with liquid
  • 4 ounces (112 g) jarred jalapeño slices
  • 6 ounces (170 g) tomato paste
  • 1 tablespoon (6 g) black pepper
  • 2 tablespoons (16 g) garlic powder
  • 1 tablespoon (8 g) onion powder
  • 1 tablespoon (8 g) chili powder
  • 1 teaspoon ground cumin
  • 1 cup (160 g( finely diced white or yellow onion
  • 1 cup (235 ml) vegetable broth
  • Salt
  • 1 cup (96 g) TVP granules


  • 1/2 recipe chili above
  • 2 cups (240 g) masa harina flour (I like Maseca brand)
  • 1/3 cup (80 ml) vegetable oil, plus more for frying (optional)


  1. To make the chili: In a large stockpot, combine all the beans, jalapeño, tomato paste, pepper, garlic powder, onion powder, chili powder, cumin, onion, broth, and salt to taste. Mix well.
  2. Bring to a boil, lower the heat to a simmer, cover, and let simmer for at least 20 minutes. Uncover, stir in the TVP granules, remove from the heat, recover, and let sit for at least 10 minutes. Let cool. Divide the recipe in half and refrigerate one half for another use.
  3. To make the burgers: In a large bowl, add the flour and the 1/3 cup (80 moil to the reserved half of the chili. Knead together well.
  4. Form into 8 patties. Cook as desired.
  5. To fry, panfry in oil over medium heat for about 5 minutes per side, or until a golden crispy crust forms. Alternatively, use your Air-Fryer at 375°F (190°C) for 16 to 18 minutes. To bake, bake at 350°F (180°C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, lightly covered in foil to prevent drying out, for about 15 minutes per side, until firm and warmed all the way through.
  6. Serve open-faced with the remaining chili and all of your favorite chili toppers, such as non-dairy sour cream, diced onion, guacamole, scallions, and, if it tickles your fancy, some Nacho Cheesy Sauce

Recipe Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2011, 2019 Joni Marie Newman