Vegan Tailgaiting Chili

Ingredients

2 tablespoons canola 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 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

Preparation

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. Serve at your Superbowl party and Enjoy!