4 Serves
45 Mins
Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and sauté until they become translucent.
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Vitamin K
515 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
728 µg / 400 µgCalcium
1266 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
333 mg / 420 mgPhosphorus
731 mg / 1,250 mgPotassium
2714 mg / 4,700 mgSodium
1461 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
31 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Add the diced potatoes to the pot and cook for 2 minutes. Stir in the diced tomatoes, jalapeño chili pepper, minced garlic, chili powder, ground cumin, and cayenne pepper, cooking for another minute to bloom the spices.
Pour in the vegetable stock and bring the mixture to a boil.
While the chili base heats, remove the tough stems from the collard greens and slice the leaves into thin strips.
Add the beans and the prepared collard greens to the boiling pot. Crumble the tofu by hand directly into the pot, being careful to avoid splashes.
Season with salt and simmer for 10 minutes, or until the potatoes are tender when pierced with a fork.
Remove from heat and finish with a sprinkle of freshly ground black pepper before serving.
19
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