Agave Chili
- Makes 8 servings -

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 Agave Nectar

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.