Cornucopia Chili recipe

All Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Ingredients

1 ½ cups dry kidney beans
1 ½ cups dried pinto beans
9 cups water
24 ounces textured vegetable protein
3 ½ cups boiling water
¼ cup vegetable oil
3 cups chopped onion
4 teaspoons ground cumin
1 teaspoon ground cayenne pepper
½ teaspoon dried oregano
2 teaspoons salt
4 teaspoons chili powder
1 teaspoon garlic powder
1 tablespoon molasses
1 tablespoon honey
3 (10 ounce) cans chile sauce
1 (28 ounce) can tomato puree
3 (29 ounce) cans diced tomatoes

Nutrition Info

391 calories
carbohydrate: 44.3 g
cholesterol: : -
fat: 5.5 g
fiber: 12.4 g
protein: 46.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1283.1 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beans in a large saucepan, and cover with water. Soak overnight in the refrigerator. Drain, and return to pan. Add 9 cups water, cook for 1 1/2 hours, or until tender.

  2. Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.

  3. In a large saute pan, heat oil over medium heat. Add onions, cook and stir until soft and translucent.

  4. In a large stock pot, combine beans, textured vegetable protein, onions, spices, salt, honey, molasses, chili sauce, tomato puree, and diced tomatoes. Stir to mix well. Simmer, stirring often for at least 1 hour.

Recipe Yield

16 to 20 servings

Recipe Note

This is a wonderful vegetarian recipe from the Cornucopia Restaurant which was in South Bend, IN. It makes a very large pot of chili. Freeze leftovers for a future meal, or cut ingredients in half for a normal pot of chili.

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