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)
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
How to Make It
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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Rating it a 3 as a chili, but 5+ as a soup! Was not chili like at all for some reason (followed recipe as is, except I could only find Italian sausage style vegan sausage).. I added some basil at the end as well- then a grating of Parmesan after I tasted it (was more like bean, kale and sausage soup).. delicious recipe, just not chili by any means! Maybe the sausage is the only thing that gives it the chili taste and without it I just had soup... but delicious soup :)
This is really tasty and although I agree it is more stewlike than most chilis, I still get a chili flavor in a loose sense. And I think the combination of white wine, sage, and crushed red pepper is interesting! It's quite spicy! The taste of the base broth is nice and complex. I did cheat and use chicken broth instead of vegetable broth though (I'm a flexitarian -- and lazy -- after all). For those of you who are wondering, I used the Field Roast Chipotle vegan sausage and it is OK. Basically, it is chipotle flavored seitan, which I already knew I liked.
I have made this recipe numerous times--even had the recipe requested by guests to whom I fed it! I have trouble finding good vegan sausage, so I use chicken sausage. I love the wine flavor (even though it doesn't have chili powder and therefore doesn't taste like chili)
Yes, like the other reviewers, not a chili, a thick soup. Pretty spicy for my kids, but would use less pepper next time. Had with corn bread muffins and my kids had some cheddar cheese on top to help with the spice (though obviously no longer vegan).