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Cornucopia Chili

Rated as 4.07 out of 5 Stars

"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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Ingredients

servings 391
Original recipe yields 16 servings (16 to 20 servings)

Directions

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  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; 5.5 44.3 46.5 0 1283 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 taste...

Most helpful critical review

Too tangy and sweet.

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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 taste...

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 t...

Too tangy and sweet.

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 orde...

Very tasty. I didn't soak the beans, it saved me some time - however, those who have sensitive stomachs should soak them.

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 ...

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...

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 a...

This really makes a ton if you don't scale it down! I used less TVP than called for and it was still too much. Did fool everyone but was still a lot. Mine had to simmer for about 2 hours befo...