Cornucopia Chili Recipe -
Cornucopia Chili Recipe

Cornucopia Chili

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"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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Ingredients Edit and Save

Original recipe makes 16 to 20 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Jan 28, 2004

I made this twice last winter, and my husband and I loved it both times. This first time I soaked the beans, the second time I bought them canned, and it made the process much easier, and tasted better, too. I used Tofu crumbles for "meat" that was seasoned to look just like hamburger. I even served it to my nephews (the REAL test) and they couldn't even tell it wasn't ground beef. This is an excellent chili!

Most Helpful Critical Review
Oct 18, 2003

Too tangy and sweet.


14 Ratings

Jan 28, 2004

This was truly a wonderful chili. My whole family loved it. I used the amount of TVP called for and it seemed like way too much, though. I would use less next time, or possibly try flavored tofu crumbles.

Jan 28, 2004

This is a spectacular chili, vegetarian or not. I am not vegetarian, but used to eat at the Cornucopia all the time during my lunch hour when I worked at a law firm in South Bend and always ordered their chili. (several times I was too late as they had sold it ALL) I was so thrilled to find this recipe as I have missed it ever since they went out of business. You can't go wrong making this chili even for finicky eaters. Just don't tell them it's vegetarian! They will never know I guarantee!

Jun 02, 2008

Very tasty. I didn't soak the beans, it saved me some time - however, those who have sensitive stomachs should soak them.

Apr 07, 2006

This was the best chili we've ever had...with some changes *g*. We're meat eaters, so used 2lbs of ground beef. Mmm, mmm, angus beef makes some great chili. Left beans and seasonings the same, except for using a couple garlic cloves instead of powder. The tomato part just seemd like too much (plus didn't have a pot big enough). So, used 1 jar of chile sauce, the can of puree, and only one can of diced (fire roasted, mmm). Came out thick and hearty. If you wanted it thinner, by all means add the recommended chile and diced tomatos. Also added some heat with red pepper flakes. Man, this is one awesome pot of chili. Would be perfect for a crowd.

Oct 18, 2007

This is decent chili, but not my favorite. If you love a heavy tomato & bean base, then this is for you. The dried beans came out way too mushy. Canned beans taste much better. Also only used 1 10oz bottle of chili sauce & it still had a kick.

Oct 18, 2002

I can't believe this recipe was on this site. I went to this restaurant many year's ago when it was open in South Bend and loved this vegetarian chili! I was looking for my recipe card today and couldn't find it and went online and found it on this site! I haven't made it yet but I look forward to making it this weekend.


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 12.4 g
  • 50%
  • Protein
  • 46.5 g
  • 93%
  • Sodium
  • 1283 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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