August 3, 2014

Vegan Chili


It may be summer, but this recipe is to die for! I made it the other day and fell in love. I have been eating it for every meal pretty much. I found it from


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

Preparation 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.

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