Spicy Vegan Chili
Ingredients
1 and 1/2 TBS olive oil
1/2 large yellow onion, diced
1 medium yukon potato, diced
1 medium sweet potato, peeled and diced
3 medium roma tomatoes, diced
1 jalapeño pepper, diced (I kept the seeds for more spice)
2 garlic cloves, minced or pressed
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
3 cups vegetable broth
1 cup (~260g) canned pinto beans, rinsed
4 large collard green leaves (about 4 cups chopped)
1 14-ounce package firm tofu (396g), rinsed and drained
2 tsp salt
freshly ground pepper (optional)
Preparation
1
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.
2
Cook everything for about another minute and add the vegetable broth. Bring the broth to a boil.
3
While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
4
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!
5
Season with the salt and boil for another 5-10 minutes, or until the potatoes can be easily pierced with a fork.
6
Turn off the heat and serve the chili with some ground pepper.
7
Store any leftovers in an airtight container.
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About
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!
Yield:
Serves 5
Added:
Thursday, July 31, 2014 - 9:56am
