Honey-Chipotle Veggie Chili

Ingredients

• 2 cups cooked black beans (recipe idea)
• 15 oz. firm tofu (recipe idea or one pack)
• 1 Tbsp olive oil
• 1.5 cup chopped onion
• 1.5 cup chopped bell pepper
• 4 cloves garlic, finely chopped
• 1 small can (6-8 oz.) chipotle peppers
• 1 can sweet corn, drained
• 3 Tbsp chili powder
• 1.5 tsp ground cumin
• 1.5 tsp salt
• 1 tsp oregano
• 1 tsp crushed red pepper flakes
• 1 quart of tomato juice
• 2 cup diced tomato (fresh or canned)
• 1 can (6 oz) tomato paste
• 1/3 cup honey
• 2 Tbsp red wine vinegar (or other)

• Chop onions and bell peppers as desired. Using a cheese grater, shred tofu and then place in strainer to drain excess liquid.

• In a large sauce pan or Dutch oven, heat oil over medium-high heat until hot; cook and stir onion, bell pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown.

• Stir in chile powder, cumin, salt, oregano, crushed red pepper, and chipotles.
• Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, black beans, tomato juice & paste. Stir to smooth out paste and get even, chunky consistency in stew throughout.

• Finally, add honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered 15 to 20 minutes, stirring occasionally.
• As with many soups and stews, the flavors meld together the longer everything sits together. We’ll let this cool naturally overnight in a Dutch oven and then put into the refrigerator for eating all week!