Photo: Jason Varney 
Hands-on Time
25 Mins
Total Time
35 Mins
Yield
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.

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.

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.

Ratings & Reviews

JuuCoo's Review

WifeofaFoodie
April 10, 2014
N/A

LisaR123's Review

Jot
February 17, 2014
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 :)

SetonMom's Review

ewyner
March 28, 2014
N/A

AMT5712's Review

LDombeck
March 04, 2014
N/A

brighteyes8's Review

ChrisBellaire
March 04, 2014
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.

JustSomeGuy's Review

GerryB
February 27, 2014
Was this actually tested in a test kitchen before publishing? Barely a chili - as others have said, it's a soup. And just OK at that - spice this thing up as it doesn't have much flavor on it's own.

Comfort food

brighteyes8
April 21, 2017
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)

ewyner's Review

LisaR123
March 03, 2014
N/A

LDombeck's Review

SetonMom
March 29, 2014
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).

RachelDunn's Review

AMT5712
March 01, 2014
N/A