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Ingredients Jump to Instructions ↓

  1. Island-Style Vegetarian Chili

  2. 1 tablespoon salad oil

  3. 6 cloves garlic, chopped

  4. 1 small onion, diced

  5. 2 stalks celery, diced

  6. 1 small zucchini, diced

  7. 1 long eggplant, diced

  8. 1 can (4 oz) chopped olives

  9. 1 can (14 1/2 oz) whole tomatoes, undrained and chopped

  10. 1/2 block (10 oz size) firm tofu, cubed

  11. 1 can (15 oz) kidney beans, undrained

  12. 1 can (14 1/2 oz) vegetable broth

  13. 2 cans (8 oz size) tomato sauce

  14. 2 tablespoons hoi sin (Chinese soybean sauce)

  15. 1 teaspoon ko choo jung (Korean hot sauce)

  16. veg Worcestershire sauce

  17. hot pepper sauce

  18. garlic salt

  19. lemon pepper In a saucepot, heat oil. Saute garlic, onion, and celery. Stir in

  20. zucchini, eggplant, and chopped olives; cook for 1 minute. Add the

  21. tomatoes, tofu, beans, broth, tomato sauce, hoi sin, ko choo jung,

  22. and seasonings. Cover, bring to boil, lower heat and simmer for 45 minutes. Makes

  23. 12 servings.

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