When it’s hot out, just add some spice! Filled with diced potatoes, pinto beans, tofu, and vegetables, this spicy vegan chili is guaranteed to keep you full! —Lisa @ Healthy Nibbles & Bits
1 1/2 tablespoons
large yellow onion, diced
medium yukon potato, diced
medium sweet potato, diced
medium roma tomatoes, diced
jalapeño pepper, diced (leave the seeds in for more spice)
garlic cloves, minced or pressed
canned pinto beans, rinsed
chopped collard greens
14-ounce package firm tofu, rinsed and diced
freshly ground pepper (optional)
In This Recipe
Heat the olive oil in a pot over medium-high heat. Once the pan is hot, add the onions. When the onions start to turn translucent, add the diced potatoes. Let it cook for a minute or two, and add the diced tomatoes, jalapeño, garlic, chili powder, cumin, and cayenne pepper.
Cook everything for about another minute and add the vegetable broth. Bring the broth to a boil.
While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
Once the chili has boiled, add the beans and chopped collards. Chop the tofu in half, and crumble each half with your hands. I did this right over the boiling pot. Be careful of hot liquids splashing out!
Season with the salt and boil for another 5-10 minutes, or until the potatoes can be easily pierced with a fork.
Turn off the heat and serve the chili with some ground pepper.