Cornucopia Chili


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.

16 to 20 servings


  • 1 ½ cups dry kidney beans

  • 1 ½ cups dried pinto beans

  • 9 cups water

  • 24 ounces textured vegetable protein

  • 3 ½ cups boiling water

  • ¼ cup vegetable oil

  • 3 cups chopped onion

  • 4 teaspoons ground cumin

  • 1 teaspoon ground cayenne pepper

  • ½ 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


  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.

Nutrition Facts (per serving)

391 Calories
6g Fat
44g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 391
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 1283mg 56%
Total Carbohydrate 44g 16%
Dietary Fiber 12g 44%
Total Sugars 10g
Protein 47g
Vitamin C 70mg 351%
Calcium 156mg 12%
Iron 12mg 68%
Potassium 1026mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.