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Servings: 5
Author: Lisa Lin

Spicy Vegan Chili

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 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

Instructions

  • 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.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!