This dish is sure to make it into your regular rotation: completely satisfying chili that cooks in a fraction of the time it takes to make traditional meat chili. This recipe makes plenty; freeze leftovers for up to three months. Vegan sausage varies widely in taste and texture; we liked the meatiness and mild heat of the Field Roast brand, Mexican Chipotle flavor.
2 tablespoons olive oil1 cup chopped onion1 cup chopped red bell pepper1 tablespoon chopped garlic1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)2 cups chopped tomato1/2 cup white wine2 teaspoons freshly ground black pepper1 teaspoon salt1 teaspoon dried ground sage1 teaspoon crushed red pepper6 cups Vedge-Style Vegetable Stock or unsalted vegetable stock3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided2 cups chopped kale2 tablespoons chopped fresh oregano
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through sausage); sauté 4 minutes. Add tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until liquid is reduced by half (about 1 minute). Stir in stock. Combine 2 cans cannellini beans and 1 can kidney beans in a medium bowl; mash with a potato masher. Add bean mixture and remaining beans to pan. Bring to a simmer; cook 5 minutes. Add kale; cover and simmer 5 minutes. Sprinkle with oregano.
Calories 260.37Fat 10.96 gSatfat 1.52 gMonofat 3.83 gPolyfat 3.89 gProtein 14.08 gCarbohydrate 27.39 gFiber 7.60 gCholesterol 0.0 mgIron 3.75 mgSodium 614.95 mgCalcium 102.48 mg
Yield: Serves 10 (serving size: 1 1/2 cups)