Agave Chili

Serves: 8

   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
   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 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.