 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
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. 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 |
Directions:
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.
|
|