[Recipe via National Honey Board/Cocktail Times]
Vegetarian Chili Recipe
Makes about 8 servings
1 package (15 oz.) firm tofu
1 can (8 oz.) tomato sauce
1/4 cup honey
2 tbsp red wine vinegar
1/4 cup gold tequila (optional)
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 tbsp 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
Using a cheese grater, shred tofu and freeze in zippered bag or airtight container.
When ready to cook, thaw the tofu and place in a strainer and press out all excess liquid. In a large saucepan or dutch oven, heat oil over medium-high heat until hot.
Cook and stir the onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown just a little. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in the shredded tofu: cook and stir for about two minutes.
Finally, add in the diced tomatoes, kidney beans, tomato sauce, honey, tequila and vinegar. Mix well so that all the flavors blend with each other, especially the vinegar and tomato sauce.
Bring to a boil; then reduce heat and simmer, uncovered, for about 15 to 20 minutes, stirring occasionally. Remember, slow cooking method will always bring out more flavor in any dish, so if you have the time and the patience, let the Chili cook on low heat to get the best blend of all the spices.
When done, transfer to a serving bowl, top with some sliced chillies and cheese, if you like, and enjoy this Vegetarian Chili, for a lingering taste!