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Cornucopia Chili recipe

16 servings

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.