This vegetarian tofu chili recipe packs twice the protein punch with both beans and tofu. Chili is always a great idea to bring to a potluck, since it's easy to whip up a large batch, and this tofu chili recipe will be a hit with vegetarians and vegans alike.
This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway.
No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.
Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day! Click here to visit the new home of KitchenDaily!
I love to spend hours in the kitchen, but the reality is that at the stage of my life I am in right now, I don't have the time to do that. The majority of my recipes need to be
