TTT Chili Recipe

TTT stands for the triple threat of plant protein in this bowl: TVP, tempeh, and tofu, all simmered together in a rich, spicy tomato base with enough beans to feed a small army.

This is not some wimpy meatless chili that leaves you hungry an hour later.

Pinto beans, kidney beans, white beans, and mushrooms build a thick, chunky base while chili powder, cayenne, cumin, cinnamon, and allspice create a warm, layered heat that deepens the longer it simmers.

The recipe is intentionally flexible with its measurements, so you can dial everything up or down depending on how many mouths you’re feeding and how much fire you want.

Pro Tips

• Rehydrate the TVP before adding it. Dry TVP will soak up all the liquid in your chili and leave it thick as cement. Give it a good soak in hot water or broth first, then squeeze out the excess.
• Crumble the tofu small. You want it to mimic ground meat texture, not sit in big cubes. Firm or extra-firm tofu works best here.
• Simmer longer than 30 minutes if you can. An hour or more lets the flavors meld and the beans break down slightly to thicken the pot naturally.
• The cinnamon and allspice are the secret. They add a warmth that’s different from heat, giving the chili a depth most recipes don’t have. Don’t skip them.