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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.



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


In a saucepot, heat oil. Sauté garlic, onion, and celery. Stir in zucchini, eggplant, and chopped olives; cook for 1 minute. Add the tomatoes, tofu, beans, broth, tomato sauce, hoi sin, ko choo jung, and seasonings. Cover, bring to boil, lower heat and simmer for about 45 minutes. Makes 12 servings.


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