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.

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Recipe Summary

Servings:
16
Yield:
16 to 20 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

391 calories; protein 46.5g 93% DV; carbohydrates 44.3g 14% DV; fat 5.5g 9% DV; cholesterolmg; sodium 1283.1mg 51% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2004
I made this twice last winter and my husband and I loved it both times. This first time I soaked the beans the second time I bought them canned and it made the process much easier and tasted better too. I used Tofu crumbles for "meat" that was seasoned to look just like hamburger. I even served it to my nephews (the REAL test) and they couldn't even tell it wasn't ground beef. This is an excellent chili! Read More
(9)

Most helpful critical review

Rating: 2 stars
10/19/2003
Too tangy and sweet. Read More
(7)
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/28/2004
I made this twice last winter and my husband and I loved it both times. This first time I soaked the beans the second time I bought them canned and it made the process much easier and tasted better too. I used Tofu crumbles for "meat" that was seasoned to look just like hamburger. I even served it to my nephews (the REAL test) and they couldn't even tell it wasn't ground beef. This is an excellent chili! Read More
(9)
Rating: 5 stars
01/28/2004
This was truly a wonderful chili. My whole family loved it. I used the amount of TVP called for and it seemed like way too much though. I would use less next time or possibly try flavored tofu crumbles. Read More
(7)
Rating: 5 stars
01/28/2004
This is a spectacular chili vegetarian or not. I am not vegetarian but used to eat at the Cornucopia all the time during my lunch hour when I worked at a law firm in South Bend and always ordered their chili. (several times I was too late as they had sold it ALL) I was so thrilled to find this recipe as I have missed it ever since they went out of business. You can't go wrong making this chili even for finicky eaters. Just don't tell them it's vegetarian! They will never know I guarantee! Read More
(7)
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Rating: 2 stars
10/18/2003
Too tangy and sweet. Read More
(7)
Rating: 5 stars
04/07/2006
This was the best chili we've ever had...with some changes g. We're meat eaters so used 2lbs of ground beef. Mmm mmm angus beef makes some great chili. Left beans and seasonings the same except for using a couple garlic cloves instead of powder. The tomato part just seemd like too much (plus didn't have a pot big enough). So used 1 jar of chile sauce the can of puree and only one can of diced (fire roasted mmm). Came out thick and hearty. If you wanted it thinner by all means add the recommended chile and diced tomatos. Also added some heat with red pepper flakes. Man this is one awesome pot of chili. Would be perfect for a crowd. Read More
(5)
Rating: 3 stars
10/19/2007
This is decent chili but not my favorite. If you love a heavy tomato & bean base then this is for you. The dried beans came out way too mushy. Canned beans taste much better. Also only used 1 10oz bottle of chili sauce & it still had a kick. Read More
(5)
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Rating: 5 stars
06/02/2008
Very tasty. I didn't soak the beans it saved me some time - however those who have sensitive stomachs should soak them. Read More
(5)
Rating: 5 stars
10/18/2002
I can't believe this recipe was on this site. I went to this restaurant many year's ago when it was open in South Bend and loved this vegetarian chili! I was looking for my recipe card today and couldn't find it and went online and found it on this site! I haven't made it yet but I look forward to making it this weekend. Read More
(4)
Rating: 4 stars
01/21/2007
I was looking for a good chili to experiment with TVP for the first time. The chili turned out great. Halved the recipe to 8 servings. We used 2/3 of the recommended amount of TVP and it was plenty thick. MSG is quite common in TVP so make sure you choose a brand that does not have MSG! Instead add some extra salt and hotsauce and a good couple tbsps of barbecue sauce to the chili. It makes things super tasty and free of questionable chemicals! Thanks! Read More
(3)