Cornucopia Chili

Cornucopia Chili

13 Reviews 1 Pic
Katherine Pruschen
Recipe 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.”

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Adjust Servings

Original recipe yields 16 to 20 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 (13)

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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!



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.



Too tangy and sweet.

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



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Vegetarian Chili


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Stove Top Tofu Chili