Honey Spiced Chili


  • 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


  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!