Chili with Honey

Chili with Honey
Chili with Honey
By: Cox's Honey
Servings: 8

Ingredients

  • 1 package (15 oz.) – 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 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 – Cox’s Honey
  • 2 Tablespoons – 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.

 

Recipe provided courtesy of the National Honey Board www.honey.com.


CASE (12 EA) OF 16 OZ. SQUEEZE BOTTLES

Case (12 ea) of 16 oz. Squeeze Bottles$75.00

Twelve 16 oz. Cox’s Delicious Clover Honey squeeze bottles. Perfect for the kitchen table.