Cornucopia Chili Recipe

  • 1 1/2 cups dry kidney beans
  • 1 1/2 cups dried pinto beans
  • 9 cups water
  • 24 ounces textured vegetable protein
  • 3 1/2 cups boiling water
  • 1/4 cup vegetable oil
  • 3 cups chopped onion
  • 4 teaspoons ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 2 teaspoons salt
  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 3 (10 ounce) cans chile sauce
  • 1 (28 ounce) can tomato puree
  • 3 (29 ounce) cans diced tomatoes
  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.