In this post, you will learn how to make Spicy Vegan Chili and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Spicy Vegan Chili.
- 1 cup ( – 260g) canned pinto beans, rinsed
- 1/2 tsp cayenne pepper
- 2 tsp chili powder
- 4 cups chopped collard greens
- 1 tsp cumin
- 2 garlic cloves, minced or pressed
- 1 jalapeño pepper, diced (I kept the seeds for more spice)
- 1 1/2 Tbs olive oil
- 3 medium roma tomatoes, diced
- 2 tsp salt
- 1 medium sweet potato, peeled and diced
- 1 14-ounce package firm tofu (396g), rinsed and drained
- 3 cups vegetable broth
- 1/2 large yellow onion, diced
- 1 medium yukon potato, diced
- 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.
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