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Cornucopia Chili

SUBMITTED BY: Katherine Pruschen

"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."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by HEATHERANN62
I made this twice last winter, and my husband and I loved it both times. This first time I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by Laurel
This was truly a wonderful chili. My whole family loved it. I used the amount of TVP called... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by BASKOFLOVE
This is a spectacular chili, vegetarian or not. I am not vegetarian, but used to eat at the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by SCCAREY
Too tangy and sweet. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2006 by BARNKITTY
This was the best chili we've ever had...with some changes *g*. We're meat eaters, so used... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2002 by LEDINBOR
I can't believe this recipe was on this site. I went to this restaurant many year's ago when... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by B
Very tasty. I didn't soak the beans, it saved me some time - however, those who have sensitive... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by Amy
This is decent chili, but not my favorite. If you love a heavy tomato & bean base, then this... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by DANBUHLER
I think I might just be used to saltier meaty chili. I tried using tofu instead of TVP which I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by mai
I was looking for a good chili to experiment with TVP for the first time. The chili turned out... MORE

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