The Pioneer Woman Tasty Kitchen
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Spicy Vegan Chili

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Level: Easy

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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.

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