Island-Style Vegetarian Chili from Historic Hawai'i Foundation cookbook
http://www.hei.com/

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. SautÚ 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. 

If desired, browned 1/2 lb ground beef, pork, or poultry and 
5 oz of diced Portuguese sausage can be added.

The Electric Kitchen; Hawaiian Electric Company, Inc.

Island Flavors - April 1997 
Marcie Carroll, Keri Sison, Sanford Murata, Patsy Tamekazu 
Recipes from Historic Hawai'i Foundation cookbook
http://www.hei.com/