Chili Burger (Vegan and Gluten Free)

Finished chili burger, vegan and gluten free

Chili Burger

Vegan and Gluten Free!

Once a week or so, I like to make a home made veggie burger for dinner.  I wanted to create something with a bold and classic flavor profile, like a bowl full of chili.  Kidney beans, tomatoes, bell peppers, garlic, onions, and herbs and spices come together to make that great chili flavor.  I think I replicated that flavor pretty well in this burger.

Because the recipe calls for canned beans and tomatoes, you can whip up this burger pretty quickly.  You could even make the patties the night before, or on the weekend.  Then you just have to preheat your oven and pop them in when you get home from work.

I decided to try and use quick oats as my binder in this recipe.  Honestly, I think I like it better than breadcrumbs or flour.  The oats pick up the the other flavors much better than wheat products do, in my opinion.  So, if you are gluten free, this is the burger for you!


  • 1 TBSP olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 green bell pepper, chopped
  • 1/2 can (14.5 oz) salt free tomatoes, drained
  • 1 (15.5 oz) can kidney beans, drained and rinsed
  • 1/2 cup quickoats
  • 1/2 tsp chili powder
  • 1/2 tsp dried parsley
  • 1/4 tsp crushed red pepper
  • 1/4 tsp cumin


  1. Preheat your oven to 350 degrees F.
  2. Heat your oil in a frying pan over medium heat.  Add onions.  Cook 3-4 minutes, stirring frequently, or until they begin to look translucent.
  3. Add the garlic, and cook for another minute.
  4. Stir in the peppers and tomatoes.  Cook for about 4 minutes, or until the veggies are tender, stirring frequently.
  5. Meanwhile, mash your kidney beans in a large bowl with a fork.
  6. Add your veggies, oats, & seasonings to your mashed beans in the bowl.  Mix well.
  7. Form into 6 patties.  Place on a greased cookie sheet.
  8. Cook for 12 minutes, on each side.
  9. Serve with your favorite toppings.



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