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Island-Style Vegetarian Chili

Demonstrated by: Marcie Carroll, Keri Sison, Sanford Murata, Patsy Tamekazu.
Recipes compliments of Historic Hawaii Foundation cookbook Island Flavors - April 1, 1997.

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Ingredients:

Island-Style Vegetarian Chili

  • 1 tablespoon salad oil
  • 6 cloves garlic, chopped
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 1 long eggplant, diced
  • 1 can (4 oz) chopped olives
  • 1 can (14 1/2 oz) whole tomatoes, undrained and chopped
  • 1/2 block (10 oz size) firm tofu, cubed
  • 1 can (15 oz) kidney beans, undrained
  • 1 can (14 1/2 oz) vegetable broth
  • 2 cans (8 oz size) tomato sauce
  • 2 tablespoons hoi sin (Chinese soybean sauce)
  • 1 teaspoon ko choo jung (Korean hot sauce)
  • Worcestershire sauce, hot pepper sauce, garlic salt, and lemon pepper to taste

Directions:

  1. In a saucepot, heat oil.
  2. Sauté garlic, onion, and celery.
  3. Stir in zucchini, eggplant, and chopped olives; cook for 1 minute.
  4. Add the tomatoes, tofu, beans, broth, tomato sauce, hoi sin, ko choo jung, and seasonings.
  5. Cover, bring to boil, lower heat and simmer for about 45 minutes.

Makes 12 servings.

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