Show Recipes

All Main Dish Recipes


A Honey of a Chili

A Honey of a Chili

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

Nutritional Information

  • Calories: 295
  • Fat Total: 9 g
  • Carbohydrates: 41 g
  • Cholesterol: 0 mg
  • Protein: 18 g
  • Dietary Fiber: 9 g
  • Sodium: 1022 mg
  • Calories from Fat: 26%

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.