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A Honey of a Chili

    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
    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

    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.

    Makes 6 servings

    Recipe by the United Soybean Board

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