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| A Honey of a Chili |
1 (15-ounce) package firm tofu
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons 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-ounce) can red kidney beans, undrained
1 (8-ounce) can tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar
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.
Makes 6 servings
Recipe by the United Soybean Board
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