Spicy Vegan Chili

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!

1 and 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)

View the full recipe at Healthy Nibbles & Bits →