Why on earth would I make a chili dish when it’s so hot out? Three possible reasons:
1. There is the saying that if you sip on hot drinks on a hot day, your body will turn on its natural cooling system, causing you to sweat. Sweat = the body’s natural way to cool down. This may be proven by science, but I’ll go ahead and reach for a cold beverage.
2. I was inspired by the new tofu sofritas at Chipotle. First off, yes, I do eat at Chipotle sometimes. I usually go there when I need a quick Mexican fix in the form of a salad. The burritos are much too big for me to finish in a sitting, but the salads are where it’s at! I tried the new “tofu sofritas” on the menu this weekend: tofu braised in chipotle chili, roasted poblano, and other spices. It was so flavorful, way better than plain grilled chicken! That tofu sofritas inspired to make a chili with crumbled tofu.
3. I haven’t done any grocery shopping yet. Okay, maybe this was the main reason I opted for the chili. As far as pantry-cleaning recipes go, I don’t think I did a bad job either!
I pumped up the volume with the spices in this chili by adding an entire jalapeño, 2 teaspoons of chili powder, and a teaspoon of cayenne pepper. I probably could have turned up the dial with the spices a bit more, but I wanted to make it through an entire bowl without sweating a storm.
The potato, beans, and tofu combination in this chili was so filling that I didn’t need much more than a cup and a half of this to be full!
Spicy Vegan Chili
- 1 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
- 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.