Recipe courtesy of Anne Tegtmeier
Total:
1 hr 35 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.

Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

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