Ryan's High Protein TVP Three Bean Chili

Dice the onion and red bell pepper, mince the jalapeño and garlic, and rinse and drain all three cans of beans.

Stir the tamari, liquid smoke, and smoked paprika into the TVP once it has plumped up in the hot vegetable broth.

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the onion, bell pepper, and jalapeño and cook until softened.

Add the garlic and stir for about 1 minute, until it smells amazing.

Add the seasoned TVP to the pot and cook, stirring often, until it browns slightly and looks like ground meat.

Stir in the chili powder, cumin, oregano, cocoa powder, cayenne, salt, and black pepper. Toast for 1 minute.

Pour in the crushed tomatoes, the can of tomato sauce, and the nutritional yeast. Stir well.

Fold in the kidney, black, and pinto beans. Bring everything to a boil.

Reduce the heat to low, cover, and simmer, stirring now and then.

For a thicker, meatier chili, take the lid off for the last 5 minutes. Taste and add more salt or cayenne if you like.