1 ½ cups dry kidney beans                               ½ tsp dried oregano

1 ½ cups dry pinto beans                                  2 tsp salt

9 cups water                                                        4 tsp chili powder

24 oz textured vegetable protein                      1 tsp garlic powder

3 ½ cups boiling water                                      1 Tbsp molasses

¼ cup vegetable oil                                            1 Tbsp honey

3 cups chopped onion                                      3 (10 oz) cans chili sauce

4 tsp ground cumin                                            1 (28 oz) can tomato puree

1 tsp ground cayenne pepper                          3 (29 oz) cans diced tomatoes

Place beans in large saucepan and cover with water. Soak overnight in the refrigerator. Drain and return to pan. Add 9 cups water. Cook for 1 ½ hours or until tender.

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

In a large sauté pan, heat oil over medium heat. Add onions, 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.

Makes 20 servings.

(Recipe retrieved from www.Allrecipes.com)

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