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Honey Spiced Chili

Honey Spiced Chili

Image credit to: Beth Harris - Boston Organics


  • 15 oz package firm tofu
  • 2 Tbsp vegetable oil
  • 1 medium onion,¬†chopped
  • 1 green bell pepper, chopped
  • 1 bell pepper, any color, chopped
  • 3 cloves garlic
  • 2 Tbsp tomato paste
  • 4 Tbsp chili powder
  • 2 tsp cumin, more to taste
  • 1 tsp salt, more to taste
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1 19.6 oz can whole tomatoes, crushed with your hand
  • 1 25.5 oz can tomato puree
  • 1/2 lb red kidney beans, cooked or 2 cans kidney beans
  • 2 -4 Tbsp honey, to taste
  • 2 Tbsp red wine vinegar
  • Garnishes: tortilla chips, avocado, sour cream, cilantro, diced red onion, scallions, grated cheese, etc


Grate tofu and freeze overnight. Thaw and press out liquid. (This makes the tofu very 'meaty', but can skip this step).

Heat oil in Dutch oven, add onion, pepper and garlic, cook 3-5 mins until starting to soften. Add tomato paste and saute mixture until dark, brick red. Stir in chili powder, cumin, salt, oregano, pepper flakes and saute for a minute or so. Stir in tofu and cook, stirring so that tofu is coated in seasoning mix. About a minute or two.

Stir in tomatoes, tomato puree, kidney beans, honey and vinegar. Bring to boil and allow to gently simmer, uncovered for 20-30 minutes. Taste and adjust seasonings.

Serve with garnishes. Makes 6 servings

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