Vegan Bean Burgers Made from Leftover Chili

Got some leftover veggie chili in the fridge? Turn it into yummy vegan bean burgers!

Got some leftover veggie chili in the fridge? Turn it into yummy vegan bean burgers!

Have you ever just made way too much chili? After eating my way through most of my latest pot of chili, I realized that I really didn’t want another bowl for lunch, but I also didn’t want to waste any of that leftover smoky, beany goodness. Instead of dishing up my 4th bowl of chili of the week, I decided to try turning the bit of leftover chili into burgers instead. They came out great!

wing it dont fling itI love reusing leftovers, and part of the inspiration for my chili-to-bean-burger experiment was Wing It Vegan’s “Wing It, Don’t Fling It” challenge.

She’s always whipping up such creative recipe remixes, and her creativity is what got me thinking outside the box with this recipe. I love that she’s challenging folks to work with leftovers and failed recipes, rather than tossing them. What a delicious way to reduce food waste!

Vegan Bean Burgers from Leftover Chili

Yield: 2 burgers


  • 1 tablespoon olive oil
  • 1 1/2 cup leftover chili
  • 1 teaspoon flax meal mixed with 1 tablespoon water
  • 1/2 cup sliced almonds, ground into a meal in the blender – you’re going for a floury consistency here, not almond butter

Cooking Directions

  1. Heat the olive oil in a frying pan on medium low
  2. In a bowl, combine the remaining ingredients, mixing well. Add the water 1 tablespoon at a time to moisten the dough. How much you need depends on how wet the chili is that you started with. If the dough it feeling too moist, you can add more almond flour until it’s reached a nice, slightly-sticky consistency.
  3. Divide the dough in half, and form into two patties.
  4. Fry for 5 minutes on each side, until both sides are a little bit crispy and browned.

Serving Suggestion

Lately, I’ve been really into eating my veggie burgers on top of a bed of greens instead of a bun. It all started in the weeks leading up to my gestational diabetes test, when I was playing it super safe and avoiding anything that might spike my blood sugar. Since passing the test I’ve eased up a bit, but the burger-on-a-salad thing has stuck with me. It’s delicious!

I served up this burger on a bed of pea shoots tossed with a little lemon juice and topped it all off with chopped avocado and scallions. It was great! If you prefer your burger on a bun, though, by all means do it up! It would be great with some sprouts, Vegenaise, and a big slice of tomato!

13 comments on “Vegan Bean Burgers Made from Leftover Chili
  1. Pingback: Vibrant Wellness Journal | Holistic health, clean living, healthy recipes!

  2. Absolutely fabulous! What a delicious way to save your leftover chili! I love that you used ground almonds for the burgers. Next time you have to use up some leftover I’m coming over for dinner! :D

    Thank you so much for the shout-out!

    • Isn’t it a great challenge? I’ve been wanting to do a “Wing It, Don’t Fling It” since she posted about it a little while ago, but none of my re-creations were share-worthy until now.

  3. A chili burger bowl sounds like the perfect lunch. I suppose a few chips and a little salsa might defeat the purpose of having the burger without a bun, but a taco salad is so much fun!

  4. What a good idea! I agree that sometimes after eating the same thing for a couple of days, it’s necessary to find a new way to use it. Making a burger out of the chili gives it a fun new crunch and bulk to it. Plus, it means you could add pickles to it, which always makes me happy! :)

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