Cornucopia Chili13 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
Original recipe yields 16 to 20 servings
- 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.
Amount Per Serving (16 total)
- 391 cal
- 5.5 g
- 44.3 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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!"
"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."
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