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    Honey Spiced Vegetarian Chili


    Source of Recipe


    internet

    List of Ingredients




    15 ounces firm tofu
    1 tablespoon oil
    1 cup chopped onion
    3/4 cup chopped green bell pepper
    2 cloves garlic ; minced
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon salt
    1/2 teaspoon dried oregano
    1/2 teaspoon crushed red pepper
    28 ounces canned diced tomatoes undrained
    15 ounces red kidney beans undrained
    8 ounces tomato sauce
    1/4 cup honey
    2 tablespoons red wine vinegar

    Recipe



    Using a cheese grater, shred tofu and freeze in a zippered bag or air-tight container. Thaw tofu, place in a strainer and press out excess liquid. 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. Stir in chili powder, cumin, salt, oregano and crushed red pepper flakes. 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, 15-20 minutes, stirring occasionally.

 

 

 


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