A Honey of a Chili

YIELD: Makes 8 servings

INGREDIENTS

1 package (15 oz.)

-

firm tofu

1 T

-

vegetable oil

1 cup

-

chopped onion

3/4 cup

-

chopped green bell pepper

2 cloves

-

garlic

,

finely chopped

2 T

-

chili powder

1 tsp.

-

ground cumin

1 tsp.

-

salt

1/2 tsp.

-

dried oregano

1/2 tsp.

-

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 T

-

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.