Name: Cornucopia Chili recipe
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

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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

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.
Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.
In a large saute pan, heat oil over medium heat. Add onions, cook and stir until soft and translucent.
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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