Cornucopia Chili

• 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

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.

kidney beans, pinto beans, water, vegetable protein, boiling water, vegetable oil, onion, ground cumin, ground cayenne pepper, oregano, salt, chili powder, garlic, molasses, honey, chile sauce, tomato puree, tomatoes

Taken from www.allrecipes.com/recipe/13969/cornucopia-chili/ (may not work)