Cornucopia Bean And TVP Chili

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#68252

serves/makes:

ready in:
over 5 hrs

ingredients

1 1/2 cup dry kidney beans
1 1/2 cup dried pinto beans
9 cups water
24 ounces textured vegetable protein (TVP)
3 1/2 cups boiling water
1/4 cup vegetable oil
3 cups chopped onion
4 teaspoons 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 cans (10 ounce size) chili sauce
1 can (28 ounce size) tomato puree
3 cans (29 ounce size) diced tomatoes

directions

Place beans in a large saucepan and cover with water. Soak overnight in the refrigerator.

Drain and return to pan. Add the 9 cups water and 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, then 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.

added by

mercy421

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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