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.