Photo: Charles Deluvio
Cornucopia Chili
18 ingredients
16 to 20 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
698
Calories
19g
Protein
30g
Fat
96g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups dry kidney beans
- 1 1/2 cups dried pinto beans
- 9 cups water
- 24 ounces textured vegetable protein
- 3 1/2 cups boiling water
- 1/4 cup vegetable oil
- 3 cups chopped onion
- 4 teaspoons ground 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 (10 ounce) cans chile sauce
- 1 (28 ounce) can tomato puree
- 3 (29 ounce) cans diced tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes