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Honey Spiced Chili




  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 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 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.

Yield: 6 servings

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


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