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Old 12-20-2007, 12:27 PM   #4
nonny2t
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Join Date: Feb 2006
Location: Memphis, TN
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I actually have two. One is a super quick one that sounds gross, but it is very tasty and easy to make at the very last minute. The other comes from the Cornucopia restaurant that used to be in South Bend, IN. It is a fabulous vegetarian chili and no one will know it doesn't have meat in it.

Donna' Quicky Chili
1 large can Campbell's Tomato Soup
2-3 tablespoons olive oil or vegetable oil (use a scant if you are using full fat burger, this is just for sauteing purposes)
1 tsp minced garlic (I use jar garlic)
1 onion chopped
1 lb hamburger
1 can dark red kidney beans
3 tablespoons chili powder or more to taste
Saute onions and garlic in oil until onions are translucent, add burger and brown, then add soup, salt and pepper to taste and the chili powder. I use quite a bit more than the 3 TB but we like it with a bit more kick. Just taste and add until it is as you like. Bring to boil then turn down to simmer so it continue to barely boil and cook about 15 minutes , add beans and cook another 10 or so just to soften beans and serve with corn bread! Makes about 6-8 servings depending on bowl size

Cornucopia Veggie Chili
  • 3/4 cup dry kidney beans
  • 3/4 cup dried pinto beans
  • 4-1/2 cups water
  • 3/4 pound textured vegetable protein
  • 1-3/4 cups boiling water
  • 2 tablespoons vegetable oil
  • 1-1/2 cups chopped onion
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1-1/2 teaspoons molasses
  • 1-1/2 teaspoons honey
  • 1-1/2 (10 ounce) cans chile sauce
  • 1/2 (28 ounce) can tomato puree
  • 1-1/2 (29 ounce) cans diced tomatoes
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.





  1. Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.
  2. In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent.
  3. 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.
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