Chili

1 package 15 oz firm tofu
1 Tbsp. vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp dried oregano
1/2 tsp. crushed red pepper flakes
1 can 28oz diced tomatoes, undrained.
1 can 15.5oz red kidney beans, undrained.
1 can 8oz tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
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 one 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.

 

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