Honey Spiced Chili

Yield: 6 servings

Ingredients

• 1 (15 ounce) package firm tofu
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 2 garlic cloves, finely chopped
• 2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 1/2 ounce) can red kidney beans, undrained
• 1 (8 ounce) can tomato sauce
• 1/4 cup honey
• 2 tablespoons red wine vinegar

Instructions

1. Using a cheese grater, shred tofu and freeze in a zippered bag or airtight container.
2. Thaw tofu, place in a strainer and press out excess liquid.
3. In a large saucepan or Dutch oven, heat oil over medium-high heat until hot; add onion, green pepper, garlic, and cook, stirring, for 3 to 5 minutes or until vegetables are tender and begin to brown.
4. Stir in chili powder, cumin, salt, oregano and crushed red pepper flakes. Stir in tofu; cook and stir for 1 minute.
5. 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.

Attribution

Posted by Tiffany at Recipe Goldmine 11/28/2001 9:28 am.