Tuscan Tofu Chili

• 10 ounces, weight Frozen Spinach
• 16 ounces, weight Soft Silken Tofu
• 48 ounces, weight Canned Great Northern White Beans, Drained
• 16 ounces, fluid Dave's Fresh Mild Salsa
• 1 can (16 Oz. Size) Corn, Drained
• 8 ounces, weight Water Chestnuts (rough Chopped)
• 1 jar Roasted Red Bell Pepper (16 Ounce Jar, Roughly Chopped)
• 1 Tablespoon Minced Garlic
• 3 cups Vegetable Broth
• Vegan Cheese (for Garnish)

1. In a food processor add your spinach and tofu and process for 30 seconds.
2. Set aside.
3. In a large soup pot on medium heat, empty your jar of beans after draining liquid from beans.
4. Add Daves Fresh Mild Salsa (or a jar of any of your favorite salsa would work), corn, water chestnuts, red bell peppers, minced garlic and vegetable broth.
5. Cook on medium for 10 minutes then add spinach tofu mixture.
6. Cook an additional 15 minutes until well incorporated.
7. Shred vegan cheese for garnish and top soup with it.
8. Enjoy!

silken, white beans, salsa, corn, chestnuts, red bell pepper, garlic, vegetable broth, vegan

Taken from tastykitchen.com/recipes/special-dietary-needs/tuscan-tofu-chili/ (may not work)