Marty’S Bean Burger Chili

• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (16 ounces) kidney beans, undrained
• 1 can (15 ounces) black beans, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 4 frozen spicy black bean veggie burgers, thawed and coarsely chopped
• 1 large onion, finely chopped
• 1 large sweet red or green pepper, chopped
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 3 teaspoons dried basil
• 3 teaspoons dried oregano
• 2 teaspoons hot pepper sauce
• 2 garlic cloves, minced

1. Place all ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low 7-9 hours to allow flavors to blend.

salt, tomatoes, kidney beans, black beans, garbanzo beans, black bean veggie burgers, onion, sweet red, chili powder, worcestershire sauce, basil, oregano, hot pepper, garlic

Taken from www.tasteofhome.com/recipes/marty-s-bean-burger-chili/ (may not work)