Spicy Vegan Chili

Name: Spicy Vegan Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 260 g Pinto Beans (1 cup ( - 260g) canned pinto beans, rinsed); ½ tsp Cayenne Pepper (1/2 tsp cayenne pepper); 2 tsp Chili Powder (2 tsp chili powder); 4 cup Collard Greens (4 cups chopped collard greens); 1 tsp Cumin Seeds (1 tsp cumin); 2 pieces Garlic (2 garlic cloves, minced or pressed); 1 piece Jalapeño (1 jalapeño pepper, diced (I kept the seeds for more spice)); 1 ½ tbsp Olive Oil (1 1/2 Tbs olive oil); 3 pieces Roma Tomato (3 medium roma tomatoes, diced); 2 tsp Table Salt (2 tsp salt); 1 piece Sweet Potato (1 medium sweet potato, peeled and diced); 396 g Tofu (1 14-ounce package firm tofu (396g), rinsed and drained); 3 cup Vegetable Broth (3 cups vegetable broth); ½ piece Yellow Onion (1/2 large yellow onion, diced); 1 piece Potato, Yukon Gold (1 medium yukon potato, diced)

30 minAmerican

Servings5

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 5 servings

Pinto Beans260 g · 1 cup ( - 260g) canned pinto beans, rinsed
Cayenne Pepper½ tsp · 1/2 tsp cayenne pepper
Chili Powder2 tsp · 2 tsp chili powder
Collard Greens4 cup · 4 cups chopped collard greens
Cumin Seeds1 tsp · 1 tsp cumin
Garlic2 pieces · 2 garlic cloves, minced or pressed
Jalapeño1 piece · 1 jalapeño pepper, diced (I kept the seeds for more spice)
Olive Oil1 ½ tbsp · 1 1/2 Tbs olive oil
Roma Tomato3 pieces · 3 medium roma tomatoes, diced
Table Salt2 tsp · 2 tsp salt
Sweet Potato1 piece · 1 medium sweet potato, peeled and diced
Tofu396 g · 1 14-ounce package firm tofu (396g), rinsed and drained
Vegetable Broth3 cup · 3 cups vegetable broth
Yellow Onion½ piece · 1/2 large yellow onion, diced
Potato, Yukon Gold1 piece · 1 medium yukon potato, diced

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Steps

1Heat 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.
2Let it cook for a minute or two, and add the diced tomatoes, jalapeo, 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.