I’m a Texas boy, and take my chili fairly seriously.  I don’t have a recipe per se, so every batch comes out slightly different.  Here’s the most recent take, using black, garbanzo, and white beans, with a bit of TVP for texture. It’s topped with salsa, tofutti cheese, and chopped onion.

Next time I make it, I’ll write up a recipe (this batch was cobbled together mostly from leftovers).