Rating: 3.5 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.

Richard Landau
Recipe by Cooking Light March 2014

Gallery

Credit: Jason Varney

Recipe Summary test

hands-on:
25 mins
total:
35 mins
Yield:
Serves 10 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef'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 www.choosemyplate.gov.

Nutrition Facts

260 calories; fat 11g; saturated fat 1.5g; mono fat 3.8g; poly fat 3.9g; protein 14.1g; carbohydrates 27.4g; fiber 7.6g; iron 3.8mg; sodium 615mg; calcium 102.5mg.
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