Can'T-Believe-It'S-Vegan Chili

• 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
• 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); saute 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.
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olive oil, onion, red bell pepper, garlic, vegan sausage, tomato, white wine, freshly ground black pepper, salt, ground sage, red pepper, beans, kidney beans, chopped kale, fresh oregano

Taken from www.myrecipes.com/recipe/vegan-chili (may not work)