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Spicy Vegan Chili

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.75

$1.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 super bowl,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,soup,main course,main dish,dinner American
spoonacular Score:78%

Spoonacular Score: 78%

 

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.

Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Juve Y Camps Brut Nature Reserva de la Familia Cava. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.

Juve Y Camps Brut Nature Reserva de la Familia Cava

Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad on the palate, these flavors continue to unfold on the palate.Its fresh profile makes it a perfect match for pate, seafood, tapas, paellas, grilled poultry or cured meats.

» Get this wine on Wine.com

Ingredients

Servings:
9.17 oz
9.17 oz canned pinto beans
canned pinto beans
0.5 tsps
0.5 tsps cayenne pepper
cayenne pepper
2 tsps
2 tsps chili powder
chili powder
4 cups
4 cups collard greens
collard greens
1 tsp
1 tsp cumin
cumin
2
2  garlic cloves
garlic cloves
1
1  diced jalapeño pepper
diced jalapeño pepper
1.5 Tbs
1.5 Tbs olive oil
olive oil
3 medium
3 medium diced roma tomatoes
diced roma tomatoes
2 tsps
2 tsps salt
salt
1 medium
1 medium diced sweet potato
diced sweet potato
13.97 oz
13.97 oz tofu
tofu
3 cups
3 cups vegetable broth
vegetable broth
0.5 large
0.5 large yellow diced onion
yellow diced onion
1 medium
1 medium diced yukon potato
diced yukon potato
9.17 oz canned pinto beans
9.17 oz
canned pinto beans
0.5 tsps cayenne pepper
0.5 tsps
cayenne pepper
2 tsps chili powder
2 tsps
chili powder
4 cups collard greens
4 cups
collard greens
1 tsp cumin
1 tsp
cumin
2  garlic cloves
2
garlic cloves
1  diced jalapeño pepper
1
diced jalapeño pepper
1.5 Tbs olive oil
1.5 Tbs
olive oil
3 medium diced roma tomatoes
3 medium
diced roma tomatoes
2 tsps salt
2 tsps
salt
1 medium diced sweet potato
1 medium
diced sweet potato
13.97 oz tofu
13.97 oz
tofu
3 cups vegetable broth
3 cups
vegetable broth
0.5 large yellow diced onion
0.5 large
yellow diced onion
1 medium diced yukon potato
1 medium
diced yukon potato

Equipment

frying pan
frying pan
pot
pot
frying pan
frying pan
pot
pot


Instructions

  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. Let it cook for a minute or two, and add the diced tomatoes, jalapeo, 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.
  3. While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
  4. 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!
  5. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.75
Ingredient
260 grams canned pinto beans
½ teaspoons cayenne pepper
2 teaspoons chili powder
4 cups collard greens
1 teaspoon cumin
2 garlic cloves
1 diced jalapeño pepper
1.5 Tbs olive oil
3 mediums diced roma tomatoes
2 teaspoons salt
1 medium diced sweet potato
396 grams tofu
3 cups vegetable broth
½ larges yellow diced onion
1 medium diced yukon potato
Price
$0.46
$0.10
$0.23
$0.48
$0.13
$0.13
$0.06
$0.25
$0.70
$0.01
$0.75
$2.69
$2.27
$0.17
$0.30
$8.74

Nutritional Information

Quickview
248 Calories
12g Protein
8g Total Fat
32g Carbs
33% Health Score
Limit These
Calories
248k
12%

Fat
8g
13%

  Saturated Fat
1g
7%

Carbohydrates
32g
11%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1689mg
73%

Get Enough Of These
Protein
12g
25%

Vitamin A
8899IU
178%

Vitamin K
135µg
129%

Vitamin C
28mg
34%

Manganese
0.65mg
32%

Fiber
7g
30%

Calcium
225mg
23%

Vitamin B6
0.38mg
19%

Potassium
654mg
19%

Folate
69µg
17%

Iron
3mg
17%

Vitamin E
2mg
16%

Magnesium
53mg
13%

Copper
0.25mg
13%

Phosphorus
117mg
12%

Vitamin B1
0.14mg
9%

Vitamin B3
1mg
7%

Vitamin B5
0.69mg
7%

Vitamin B2
0.11mg
7%

Zinc
0.77mg
5%

Selenium
1µg
2%

covered percent of daily need

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