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Can't-Believe-It's-Vegan Chili

Photo: Jason Varney


Hands-on time 25 mins
Total time 35 mins

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

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 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

Nutrition Information

  • calories 260.37
  • fat 10.96 g
  • satfat 1.52 g
  • monofat 3.83 g
  • polyfat 3.89 g
  • protein 14.08 g
  • carbohydrate 27.39 g
  • fiber 7.60 g
  • cholesterol 0.0 mg
  • iron 3.75 mg
  • sodium 614.95 mg
  • calcium 102.48 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit