Cornucopia Chili

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.

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

In a large saute 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.