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. Let it cook for a minute or two, and add the diced tomatoes, jalapeño, garlic, chili powder, cumin, and cayenne pepper.

Step 2

Cook everything for about another minute and add the vegetable broth. Bring the broth to a boil.

Step 3

While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.

Step 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!

Step 5

Season with the salt and boil for another 5-10 minutes, or until the potatoes can be easily pierced with a fork.

Step 6

Turn off the heat and serve the chili with some ground pepper.

Step 7

Store any leftovers in an airtight container.