VEGAN CHILI

Can't Believe It's Vegan ChiliServes 10

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 tablespoon chopped fresh garlic

1 12.95-ounce package vegan sausage, chopped

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 unsalted vegetable stock

3 15-ounce cans unsalted cannellini beans, rinsed and drained

2 15-ounce cans unsalted kidney beans, rinsed and drained

2 cups chopped kale

2 tablespoons fresh oregano leaves

Heat large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, bell pepper, garlic and sausage; saute 5 minutes. Add tomato, wine and seasoning. Bring to a boil; cook until the liquid is reduced by half (about 1 minute). Stir in stock.

Combine 2 cans of cannellini beans and 1 can of the kidney beans in medium bowl; mash with a potato masher. Add bean mixture and the remaining beans to the pan. Bring to a simmer; cook 5 minutes. Add kale; cover and simmer 5 minutes. Top with the oregano.