A Honey of a Chili

A Honey of a Chili

National Honey Board

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. ... [read full recipe below]

YIELD: 8 SERVINGS

Ingredients

• 1 package (15 oz.) - 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 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 Tablespoons - 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.