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Honey Spiced Vegetarian Chili




Source of Recipe


Buny at RC/RecipeGoldmine


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. Serves 6.