Monday, September 19, 2016

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.
Serves 10 (serving size: 1 1/2 cups)        Total time: 35 Minutes

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. 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.
Heart healthy

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