Cornucopia Chili

Invite a crowd and make this chili. The base is pinto and kidney beans, but it doesn 't stop there. Lots and lots of spices like cumin and cayenne and chili powder. There 's molasses and honey and tomatoes. You get the idea. It 's super good. Makes 20 servi

• Calories: 391 Calories

Ingredients

• 2 teaspoons salt
• ¼ cup vegetable oil
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 ½ cups dried pinto beans
• 9 cups water
• 1 ½ cups dry kidney beans
• 24 ounces textured vegetable protein
• 3 ½ cups boiling water
• 3 cups chopped onion
• 4 teaspoons ground cumin
• 4 teaspoons chili powder
• 3 (10 ounce) cans chile sauce
• 1 (28 ounce) can tomato puree
• 3 (29 ounce) cans diced tomatoes

Recipe Instructions

Step 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.

Step 2

Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.

Step 3

In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent.

Step 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.