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Author Notes: 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 olive oil
- 1/2 large yellow onion, diced
- 1 medium yukon potato, diced
- 1 medium sweet potato, diced
- 3 medium roma tomatoes, diced
- 1 jalapeño pepper, diced (leave the seeds in for more spice)
- 2 garlic cloves, minced or pressed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 cup canned pinto beans, rinsed
- 4 cups chopped collard greens
- 1 14-ounce package firm tofu, rinsed and diced
- 2 teaspoons sea salt
- 1 dash freshly ground pepper (optional)
- 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.
- Store any leftovers in an airtight container.
- This recipe was entered in the contest for Your Best Warm Weather Soup