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.
Provided by Katherine Pruschen
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Yield 16
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 391 calories, Carbohydrate 44.3 g, Fat 5.5 g, Fiber 12.4 g, Protein 46.5 g, SaturatedFat 0.7 g, Sodium 1283.1 mg, Sugar 9.7 g
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