1 (15-ounce) package tofu
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped green bell peppers
2 cloves garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can diced tomatoes undrained
1 (15 1/2-ounce) can red kidney beans, undrained
1 (8-ounce) can tomato sauce
1/4 cup agave nectar
2 tablespoons red wine vinegar
 Agave Chili is from the Cook'n with Agave collection. Click here to get this CD with over 300 Agave Recipes right now!
Only $19.95!
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 for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
|
Agave Nectar
Turn your recipes into sensations  with a 24.45 oz bottle of Agave Nectar! Perfect for pies, pastries, ice creams, cookies, pancakes, drinks, smoothies, and baked goods.
Only $12.95!
REMEMBER: FREE Shipping on all Purchases of AGAVE NECTAR when you spend over $45!!! |
several months and have concluded that our Volcanic Nectar is
Diabetic Friendly! 