Island-Style Vegetarian Chili
Source of Recipe
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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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