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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.