These Vegetarian Chili Burgers are made with a trio of hearty beans seasoned with smoky spices and smothered with a flavorful chipotle sauce. These veggie burgers are super tasty and freezer-friendly too!
Chili season is long gone. Don’t try convincing me otherwise either; it’s simply too hot for a steamy bowl of chili.
It’s not too hot, however, for a delicious bean burger… So let’s combine the two, shall we?
Hearty beans seasoned with rich, smoky spices and smothered with a flavorful sauce… they’re the ultimate veggie burger. I’ve managed to combine everything you could want from a hearty bowl of vegetarian chili into each patty and they’re nothing short of amazing.
Ditch the spoon; chili burgers for everyone!
I know bean burgers aren’t typically known for their good looks, but these will win over your taste buds. They’re absolutely delicious!
Trust me. Veggie burgers are my thing!
Vegetarian Chili Burgers
As written, these burgers are 100% vegan and gluten-free!
T-Rex Chefs, put down the meat and make some veggie burgers! Please? Try one straight up veggie-style and I promise to look the other way if you insist on putting bacon on your next burger. Deal? If you don’t have flax/chia on hand but have eggs, feel free to use an egg to bind the burgers. Easy peasy!
Love me some veggie burgers! so, how are they?
These veggie burgers are smoky, savory, and beyond flavorful!
There’s something magical about being able to enjoy a hearty chili in burger form. Whether you smother it in sauce and slap it on a fluffy burger bun or veg it up even further with a refreshing lettuce wrap, you’re in for some serious yum.
The chili-style spice blend and chipotle aoli give this manly burger the ability to win over vegetarian, vegans, and carnivores alike.
My skeptical husband insisted “chili is for bowls; not burgers!” until I waved this bad boy in front of his face. He changed his tune pretty quickly and STOLE MY BURGER!
Luckily I made two batches and was able to whip up my own instead of partaking in our usual game of tackle-the-pilot-until-he-gives-me-my-food-back. Though I’m not above biting my husband for swiping my dinner. Serves him right.
I got a bit off topic there, eh? You should make these. Preferably now. Preferably in mass quantities so you can stock your freezer with amazingness.
They’re that good.
Craving a pile of chili *ON* your chili burgers? I can make that happen!
Though straight up, these baller burgers channel all the flavor of a bowl of chili, in a tasty veggie burger package. I’m a bit obsessed with them and cannot wait for y’all to try the recipe!
Ooh! If you’re a fan of jalapeños, some fresh thinly sliced jalaps on these burgers is oh so magical.
Vegetarian Chili Burgers
- 1-2 cups old fashioned rolled oats (see instructions)
- 1/2 cup black beans , canned
- 1/2 cup kidney beans , canned
- 1/2 cup seasoned chili beans (canned pinto beans in chili sauce)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped white/yellow onion
- 2 cloves garlic (smashed and minced)
- 1 flax egg or 1 large egg
- 2 TBSP ground flax seed
- 1 TBSP tomato paste
- 1-2 tsp avocado oil (or favorite healthy oil)
- 1 + 1/4 tsp chili powder
- 3/4 tsp parsley (dried or fresh)
- 3/4 tsp cumin
- 1/2-3/4 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp unsweetened cocoa powder (dooooo it!)
- 1/2 tsp garlic powder
- If you're using a flax egg instead of a regular egg, prep that first. Whisk 1 tablespoon of ground flax with three tablespoons of cold water and set it to chill in your fridge for 15-20 minutes.
- Heat a burner to medium-high and saute your onion in 1-2 tsp of your favorite healthy oil.. I finely chop 1/4 cup of red and 1/4 cup of yellow onion but you can use 1/2 cup of white, red, or yellow onion.
- Add the garlic towards the end of the cooking process so it doesn’t burn and cook until veggies are translucent and tender.
- While the veggies cook, measure out your spices in a small bowl and set aside.
- Next drain and rinse the black and kidney beans but leave the chili beans in the sauce when you measure them out.
- Add your beans to a large mixing bowl along with the sauteed garlic/onion/peppers, oats, flax, flax egg, and herbs/spices.
- Mix well.
- If your chili beans are extremely saucy/runny, they're going to make the veggie burger mixture very wet. Simply add the extra cup of oats for 2 cups total. You'll have enough for 8 veggie burgers if you do this.
- Feel free to use a large spoon or potato masher to slightly smush everything together or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky but sometimes I'll use a fork to up the kidney beans a little since they're so large.
- Divide your mixture into 6-8 portions and roll each into a ball.
- Cup each veggie ball in your hands and squeeze tightly to compact the ingredients. Kind of like you're playing with play-doh. This will help you shape them into patties. Press each ball into a disc and form into patties, gently shaping them as needed.
- Place them on a parchment paper lined plate, cover, and refrigerate 60 minutes.
- Feel free to prep these overnight for the following day! I typically make one burger right away and then leave the remainder in the fridge overnight to cook up for lunch or dinner the following day.
- Ready to eat? Pour 1-3 TBSP of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust.
- Spread them with chipotle sauce and pile them high with every veggie you can get your hands on, then wrap them in leafy green lettuce or a fluffy bun and commence face-plantage.
- Wrap any burgers that you don't plan on stuffing your face with immediately in saran wrap, place in an air tight container, and pop in the fridge or freezer for a quick meal.
- Making some to freeze? To freeze, simply cook the burgers, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container. Viola! Fast food without the freaky ingredients.
- To re-heat frozen burgers, simply bake about 20 minutes at 400 F.
Need a topping for your veggie burger? Let’s get saucy!
These chipotle sauces are amazing atop these vegetarian chili burgers and also make a fantastic dipping sauce for crispy baked french fries and sweet potato fries!
- 1/4 cup homemade or store-bought mayo
- 1/2-1 large chipotle pepper (in adobo sauce)
- 1-2 teaspoons of lemon juice
- 1/4 tsp ground cayenne pepper
- 1/4 tsp garlic powder
- a pinch of salt
Make this sauce vegan friendly by subbing vegan mayo and you’re good to go!
Chipotle Aoli #2
- 4 TBSP homemade or store-bought all-natural mayo
- 2 TBSP plain greek yogurt
- 2 TBSP lemon juice
- 2 chipotle peppes (in adobo sauce)
- 1/4 tsp garlic powder
- a pinch of salt
spice it up
To make either sauce, finely chop your chipotle pepper and whisk it together with the remaining ingredients or simply combine all ingredients in a small food processor/blender and pulse. Taste, and then add more of any of the above ingredients that you’d like to amplify. I make it a little bit differently each time depending on my mood — sometimes with extra garlic and sometimes with a whole lot of heat! It’s super flexible and ridiculously tasty! Cover and refrigerate until you’re ready to dig in!
If you get a chance to try these vegetarian chili burgers and/or the zesty chipotle aioli, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!