_ (15-ounce) package tofu
_ tablespoon vegetable oil
_ cup chopped onions
___ cup chopped green bell peppers
_ cloves garlic
_ tablespoons chili powder
_ teaspoon ground cumin
_ teaspoon salt
___ teaspoon dried oregano
___ teaspoon crushed red pepper flakes
_ (28-ounce) can diced tomatoes undrained
_ (15 1/2-ounce) can red kidney beans, undrained
_ (8-ounce) can tomato sauce
___ cup agave
_ tablespoons red wine vinegar
Agave Chili is from the Cook'n with Agave collection.
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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.
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