Photo: Charles Deluvio
Spicy Vegan Chili
15 ingredients
10 min + 20 min
5
openrecipes
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!
Estimated Nutrition (whole recipe, rough)
564
Calories
23g
Protein
20g
Fat
79g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes