I wanted to make white chili and so I spent the other night when I could not sleep Googling recipes, and found several different ones. None of them were quite what I wanted, so I really just used them to get an idea of the proportions for the spices, but I definitely made it my own. None were vegan or made with tofu, and many served 10-15, so I changed that about it as well. It's spicy and filling with lots of protein and fiber!

4 cups no-chicken chicken broth
1 package silken tofu (I used Nasoya Lite Silken Tofu)
1 c navy beans
1/2 tbsp minced garlic
1/4 c onion
3/4 c chilies (fresh or canned)
1/2 tbsp cumin
1/2 tbsp oregano
1 tsp black pepper
1 tsp white pepper
Dash of salt
Pinch of cilantro
Pinch of red pepper

1. Blend tofu and broth in a food processor to make a creamy flavorful base and bring to a boil in a pot; add beans and reduce heat
2. Saute garlic, onion, and chilies in a pan for a few minutes, until hot and browning
3. Add this mixture and spices to the broth; stir
4. Cover and let simmer for 1-2 hours, stirring occasionally.

Serves 2,