Spicy Vegan Chili · DikTio

Ingredients

• 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