Cornucopia Chili

13 Reviews

“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.” - by Katherine Pruschen

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.

Nutrition

Amount Per Serving (16 total)

Calories
391 cal
20%

Fat
5.5 g
9%

Carbs
44.3 g
14%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

HEATHERANN62

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 bett..." See moreer, 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!"

Laurel

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 cr..." See moreumbles."