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Cornucopia Chili

Cornucopia Chili

"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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servings 391 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1283 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 13
  1. 14 Ratings

Most helpful positive review

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 taste...

Most helpful critical review

Too tangy and sweet.

Most helpful
Most positive
Least positive

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 taste...

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 t...

Too tangy and sweet.

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 orde...

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

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...

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 ...

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 a...

This really makes a ton if you don't scale it down! I used less TVP than called for and it was still too much. Did fool everyone but was still a lot. Mine had to simmer for about 2 hours befo...

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