Cornucopia Chili
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
898
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).