Can't-Believe-It's-Vegan Chili
"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...."
INGREDIENTS
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2 tablespoons olive oil
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1 cup chopped onion
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1 cup chopped red bell pepper
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1 tablespoon chopped garlic
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1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
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2 cups chopped tomato
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1/2 cup white wine
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2 teaspoons freshly ground black pepper
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1 teaspoon salt
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1 teaspoon dried ground sage
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1 teaspoon crushed red pepper
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6 cups Vedge-Style Vegetable Stock or unsalted vegetable stock
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3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
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2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided
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2 cups chopped kale
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2 tablespoons chopped fresh oregano
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