Cuddle up next to the fireplace and take in the aroma of this sweet chili recipe.
1 package (15 ounces) firm tofu
1 tablespoon olive 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 ounces) diced tomatoes, undrained
1 can (15 1/2 ounces) red kidney beans, undrained
1 can (8 ounces.) tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar
Using cheese grater, shred tofu. Freeze in zippered bag or airtight container.
Thaw tofu. Place in strainer and press out excess liquid.
In large saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, green pepper and garlic, and cook for 3 to 5 minutes, or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper flakes.
Stir in tofu, and cook, stirring, for 1 minute. Stir in tomatoes, beans, tomato sauce, honey and vinegar. Bring to a boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes, stirring occasionally. Yields 8 servings.
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