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Vegan Chili Recipe #vegetarian #vegan #chili #chilirecipe DearCreatives.com

CAN’T-BELIEVE-IT’S-VEGAN CHILI

This dish is sure to make it into your regular rotation. It’s completely satisfying and cooks in a fraction of the time it takes to make traditional meat chili. This recipe makes plenty, and you can 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, but use whatever brand you like best.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 10
Author Everyday Vegetarian by the editors of Cooking Light.Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Ingredients

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

Instructions

  1. 1. Heat a large Dutch oven over medium-high heat. Add the oil to the pan; swirl to coat. Add the onion and next 3 ingredients (through sausage); sauté 4 minutes. Add the tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until the liquid is reduced by half (about 1 minute). Stir in the stock.
  2. 2. Combine 2 cans of the cannellini beans and 1 can of the kidney beans in a medium bowl; mash with a potato masher. Add the bean mixture and the remaining beans to the pan. Bring to a simmer; cook 5 minutes. Add the kale; cover and simmer 5 minutes. Top with the oregano.

Recipe Notes

Excerpted from Everyday Vegetarian by the editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
(serving size: 11/2 cups): CALORIES 235; FAT 5g (sat 0.4g, mono 3.2g, poly 1.3g); PROTEIN 18g; CARB 34g; FIBER 8g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 544mg; CALCIUM 87mg