A Honey of a Chili

  1. 1 (15-ounce) package 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
  2. 1/2 teaspoon dried oregano
    1/2 teaspoon crushed red pepper flakes
    1 (28-ounce) can. diced tomatoes, undrained
    1 (15-ounce) can red kidney beans, undrained
    1 (8-ounce) can tomato sauce
    1/4 cup honey
    2 tablespoons red wine vinegar
  1. 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.
  2. 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.
  3. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir 1 minute.
  4. 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.
  5. Makes 6 servings
  6. Recipe by the United Soybean Board

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases