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A Honey of a Chili

YIELD: Makes 8 servings
INGREDIENTS
1 package (15 oz.)
-firm tofu
1 T
-vegetable oil
1 cup
-chopped onion
3/4 cup
-chopped green bell pepper
2 cloves
-garlic
,
finely chopped
2 T
-chili powder
1 tsp.
-ground cumin
1 tsp.
-salt
1/2 tsp.
-dried oregano
1/2 tsp.
-crushed red pepper flakes
1 can (28 oz.)
-diced tomatoes
,
undrained
1 can (15-1/2 oz.)
-red kidney beans
,
undrained
1 can (8 oz.)
-tomato sauce
1/4 cup
-honey
2 T
-red wine vinegar
DIRECTIONS
Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid.
In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.