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

Photo: Jason Varney  

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.

Yield: Serves 10 (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 260.37
  • Fat: 10.96g
  • Saturated fat: 1.52g
  • Monounsaturated fat: 3.83g
  • Polyunsaturated fat: 3.89g
  • Protein: 14.08g
  • Carbohydrate: 27.39g
  • Fiber: 7.60g
  • Cholesterol: 0.0mg
  • Iron: 3.75mg
  • Sodium: 614.95mg
  • Calcium: 102.48mg


  • 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


  1. 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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