Cornucopia Bean And TVP Chili
CDKitchen https://www.cdkitchen.com
Serves/Makes: 20 | Ready In: > 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/15/Cornucopia-Chili97379.shtml
Recipe ID: 68252
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