BEST BELIEVE IT'S VEGAN RECIPES

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CAN'T-BELIEVE-IT'S-VEGAN CHILI RECIPE | MYRECIPES



Can't-Believe-It's-Vegan Chili Recipe | MyRecipes image

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.

Provided by Richard Landau

Total Time 35 minutes

Yield Serves 10 (serving size: 1 1/2 cups)

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon chopped garlic
1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
2 cups chopped tomato
½ cup white wine
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried ground sage
1 teaspoon crushed red pepper
6 cups Vedge-Style Vegetable Stock or unsalted vegetable stock
3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided
2 cups chopped kale
2 tablespoons chopped fresh oregano

Steps:

  • 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.

Nutrition Facts : Calories 260.4 calories, CarbohydrateContent 27.4 g, FatContent 11 g, FiberContent 7.6 g, ProteinContent 14.1 g, SaturatedFatContent 1.5 g, SodiumContent 615 mg

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