Manuka Honey Chili

As many can likely attest to, there are fewer better things than a good, hot bowl of chili. If you’re a fan of chili but are also looking for a vegetarian version and a place to use your stash of Manuka honey, then you might start with this aptly named Manuka Honey Chili! Offering spices like oregano and cumin as well as vegetables like onions, bell peppers, red peppers, and tomatoes, this dish is perfect for those soon-to-be arriving cooler nights and the current weekend lunches inside with the air conditioning. Using Manuka honey to act as an extra, healthier sweetness for the chili, this recipe offers something new right alongside with the old.

Yielding about eight servings total, this Manuka Honey Chili is perfect for group brunches or just having handy leftovers for later. Now, let’s get started on the chili!

Ingredients for Manuka Honey Chili

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 Manuka honey

2 tablespoons red wine vinegar

Directions for Manuka Honey Chili

Nutritional Information: 295 calories, 77 calories from fat (26 percent), 9g total fat, 41g carbohydrates, 0mg cholesterol, 1022mg sodium, 9g dietary fiber, 18g protein.
Using a cheese grater, shred the tofu and freeze it in a zippered bag or an airtight container for at least 1 hour.
Thaw tofu, and then place in a strainer and press out excess liquid.
In a large saucepan or a Dutch oven, heat oil over medium-high heat until hot.
Cook and stir in chopped onion, green pepper, and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown.
Stir in the chili powder, cumin, salt, oregano, and crushed red pepper.
Stir in the thawed tofu, and then cook and stir for 1 minute.
Stir in diced tomatoes, kidney beans, tomato sauce, Manuka honey, and vinegar. Bring to a boil, and then reduce the heat to simmer, uncovered, for 15 to 20 minutes, stirring occasionally.
Altogether, the recipe yields 8 servings depending on the meal’s participants. Enjoy your Manuka Honey Chili!