Can't-Believe-It's-Vegan Chili
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 wide
Ingredients
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
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 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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment