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Cornucopia Chili Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Place 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.
  • 2Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.
  • 3In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent.
  • 4In 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.
Ingredients
  • 16 servings
  • 391 cals
  • 1 1/2 cups dry kidney beans
  • 1 1/2 cups dried pinto beans
  • 9 cups water
  • 24 ounces textured vegetable protein
  • 3 1/2 cups boiling water
  • 1/4 cup vegetable oil
  • 3 cups chopped onion
  • 4 teaspoons ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1/2 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

Amount per serving ( 5 total)

  • Calories:
    391
    20%
  • Fat:
    5.5
    9%
  • Carbs:
    44.3
    14%
  • Protein:
    46.5
    93%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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