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

Instructions

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.