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
Ingredients
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1 1/2 tablespoons
olive oil
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1/2
large yellow onion, diced
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1
medium yukon potato, diced
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1
medium sweet potato, diced
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3
medium roma tomatoes, diced
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1
jalapeño pepper, diced (leave the seeds in for more spice)
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2
garlic cloves, minced or pressed
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2 teaspoons
chili powder
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1 teaspoon
cumin
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1/2 teaspoon
cayenne pepper
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3 cups
vegetable broth
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1 cup
canned pinto beans, rinsed
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4 cups
chopped collard greens
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1
14-ounce package firm tofu, rinsed and diced
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2 teaspoons
sea salt
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1 dash
freshly ground pepper (optional)
Directions
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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.
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Cook everything for about another minute and add the vegetable broth. Bring the broth to a boil.
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While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
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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!
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Season with the salt and boil for another 5-10 minutes, or until the potatoes can be easily pierced with a fork.
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Turn off the heat and serve the chili with some ground pepper.
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Store any leftovers in an airtight container.
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