Chili of Penultimate Grooviness

This vegetarian chili earns its funky name with a triple-bean base of dried black beans, pinto beans, and red kidney beans, plus enough cumin, chili powder, and poblano peppers to give it real backbone. Textured vegetable protein (TVP) goes in during the last 20 minutes, hydrating in the broth and adding a ground-meat-like texture without any animal products.

Starting with dried beans and cooking them from scratch makes a significant difference. They hold their shape better than canned, absorb the spices more deeply, and give the broth a starchier, more full-bodied consistency. The overnight soak (or quick boil-and-soak) softens them enough to cook through in the 90-minute simmer.

Poblano peppers add a mild, smoky heat that’s deeper than green bell peppers but won’t torch your mouth. Combined with six cloves of garlic and two red onions, the aromatic base is substantial.

Kitchen Tips

• Soak the beans overnight for the best texture. The quick-soak method works but overnight gives more even results.
• Saute the vegetables until genuinely soft before adding to the beans. Undercooked onions and peppers never fully break down in the chili.
• Add TVP only in the last 20 minutes. Added too early, it gets mushy and dissolves.
• This makes 16 servings. It freezes beautifully for weeks.

Variations

• Add a tablespoon of smoked paprika for deeper, smokier flavor.
• Stir in a can of corn in the last 10 minutes for sweetness and color.
• Top with avocado, pickled jalapenos, and a squeeze of lime.