Summer means grilling season is in full gear, and if you’re like me, it also means leftover hamburgers from cookouts. Put them to tasty use in this chili, ready in about 20 minutes. Canned beans add some heft, and help stretch two leftover burgers into a meal for the whole family.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cooked burgers (3 ounces each), crumbled
- One 15-ounce can tomato sauce (plain, not marinara)
- One 10.5-ounce can pink beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- Grated Cheddar, to serve, optional
Instructions
- Heat the oil in a 4-quart pot over medium heat until shimmering. Add the onions and saute until lightly golden, 2 to 3 minutes. Add the meat, sauce, beans, cumin and coriander to the pot. Stir well. Let the chili come to a gentle boil, then reduce the heat to low. Season with the salt and pepper. Let simmer for 10 minutes.
- Ladle into deep bowls to serve. Top with cheese, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 155 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 510 mg |
Reviews
I used this recipe, but doubled it, and added one table spoon of chili. I’m surprised chili powder was not listed in the ingredients. I would say that doubling the recipe is what actually yields 4 – 6 servings.
This was tasty and easy.
At first my kids were concerned that it looked too thick and did not have enough liquid. But after they tried it, they liked it and the thickness was actually becoming for this recipe.