Cornucopia Chili Recipe

Ingredients
<br>- 1 1/2 cups dry kidney beans
<br>- 1 1/2 cups dried pinto beans
<br>- 9 cups water
<br>- 24 ounces textured vegetable protein
<br>- 3 1/2 cups boiling water
<br>- 1/4 cup vegetable oil
<br>- 3 cups chopped onion
<br>- 4 teaspoons ground cumin
<br>- 1 teaspoon ground cayenne pepper
<br>- 1/2 teaspoon dried oregano
<br>- 2 teaspoons salt
<br>- 4 teaspoons chili powder
<br>- 1 teaspoon garlic powder
<br>- 1 tablespoon molasses
<br>- 1 tablespoon honey
<br>- 3 (10 ounce) cans chile sauce
<br>- 1 (28 ounce) can tomato puree
<br>- 3 (29 ounce) cans diced tomatoes
<br><p></p>Directions
<br>step 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.
<br>step 2: Meanwhile, mix textured vegetable protein and boiling water together in a large bowl.  Set aside.
<br>step 3: In a large saute pan, heat oil over medium heat.  Add onions; cook and stir until soft and translucent.
<br>step 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.
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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
step 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.
step 2: Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.
step 3: In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent.
step 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.

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