Spicy Vegan Chili
Basic Information
- Servings: 5
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 78.54
- Health score: 33.00
- Weight Watcher points: 5.00
Summary
The recipe Spicy Vegan Chili can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 248 calories, 13g of protein, and 9g of fat per serving. For $1.75 per serving, you get a main course that serves 5. 1 person has tried and liked this recipe. It is a reasonably priced recipe for fans of American food. The Super Bowl will be even more special with this recipe. A mixture of onion, garlic cloves, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. If you like this recipe, take a look at these similar recipes: Spicy 3-Bean Chili (Vegan), Hot & spicy vegan chili with lentil-walnut meat, and Hot & spicy vegan chili with lentil-walnut meat.
Ingredients
pinto beans260 g
cayenne pepper0.5 tsp- chili powder2 tsp
collard greens4 cups
cumin1 tsp
garlic cloves2
jalapeño pepper1
olive oil1.5 Tbs
roma tomatoes3 medium
salt2 tsp
sweet potato1 medium
tofu396 g
vegetable broth3 cups
onion0.5 large
yukon potato1 medium
Instructions
Step 1
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.
Step 2
Let it cook for a minute or two, and add the diced tomatoes, jalapeo, 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.
Categories
Cuisines: American
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: super bowl