The Pioneer Woman Tasty Kitchen
Profile Photo

Spicy Vegan Chili

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

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!

Ingredients

  • 1-½ Tablespoon Olive Oil
  • ½ whole Large Yellow Onion, Diced
  • 1 whole Medium Yukon Potato, Diced
  • 1 whole Medium Sweet Potato, Diced
  • 3 whole Medium Roma Tomatoes, Diced
  • 1 whole Jalapeno Pepper, Diced
  • 2 cloves Garlic, Pressed Or Minced
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • ½ teaspoons Cayenne Pepper
  • 3 cups Vegetable Broth
  • 4 cups Sliced Collard Green Leaves
  • 1 cup Canned Pinto Beans, Rinsed
  • 1 package (14 Oz. Size) Firm Tofu
  • 2 teaspoons Sea Salt

Preparation

1. Heat 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, then 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.
4. While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
5. 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.
6. Turn off the heat and serve the chili with some ground pepper.
7. Store any leftovers in an airtight container.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Italian White Chicken Chili
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Soups
This white chicken chili is simple, pure cold weather comfort food...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Healthy Vegetarian Quinoa Chili
Profile Photo by Kelley Simmons @ Chef Savvy in Soups
A Super Healthy Vegetarian Quinoa Chili loaded with three different types...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Bacon Chili
Profile Photo by Tiffany Brande in Soups
Delicious paleo chili, filled with veggies and bacon of course! Perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Slow Cooker Cream Cheese Chicken Chili
Profile Photo by Sharon Mosher in Soups
Hearty, flavorful and super simple—definitely a winter staple!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Texas Chil
Profile Photo by maeghan in Soups
Stay warm with this slow cooker Texas Red Chili
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy