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    Island-Style Vegetarian Chili

    Source of Recipe


    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)
    veg Worcestershire sauce
    hot pepper sauce
    garlic salt
    lemon pepper

    In a saucepot, heat oil. Saute 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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