You looking for a full recipe? This has been my go-to for years - and I’ve even got my died-in-the-wool meat eater of a father to love this.

INGREDIENTS: 2 pasilla chiles (dried whole) 4 arbol chiles (dried whole) 4 chipotle chiles (dried whole) 3 guajillo chiles (dried whole) 3 ancho chiles (dried whole) 2 dried porcini mushrooms 3 poblano peppers 3 jalapeno peppers 2 large onions, roughly chopped Olive oil 4 - 6 cloves garlic 2 - 3 Tbsp tomato paste 3 tsp cumin Ground coriander Dried oregano 1 can cannellini beans 1 can kidney beans 1 can pinto beans 14oz can diced tomatoes 14oz can fire-roasted diced tomatoes 1 tsp liquid aminos 2 Tbsp nutritional yeast 6 cups vegetable stock 1 package crumbled veggie meat Sour cream and sliced jalapenos, for garnish

INSTRUCTIONS:

1. Remove the stems and seeds from all dried chiles. Tear each chile into small pieces.
2. Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.
3. Lower the heat and rehydrate the chiles by covering them with water – just enough water to cover them.
4. Bring to a simmer and cover. Then turn off the heat and let steep for 10 minutes.
5. Add the chiles and their soaking liquid to a high-powered blender. Also add a few dried porcini mushrooms. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.
6. Fire roast your poblanos by placing them directly over a flame. The goal is to completely char the skin of the peppers, so keep turning them until every side is sufficiently blackened.
7. Remove peppers from the heat and wrap in aluminum foil. Let them sit for at least 10 minutes.
8. Prepare the jalapenos by cutting them in half and removing the seeds and ribs. Then finely dice them. Set aside.
9. Remove the charred skin from the steamed poblano peppers with paper towels. Then, chop the peppers into bite-sized pieces.
10. Heat olive oil in a dutch oven over medium-high heat. Add roughly chopped onions and cook until softened.
11. Add crushed garlic and cook until fragrant, about one minute.
12. Next, add chopped jalapeno and poblano peppers along with 2-3 tablespoons of tomato paste. Stir to combine for a few minutes.
13. Add the spices: cumin, ground coriander, and dried oregano.
14. Next, add all of the beans and diced tomatoes.
15. Add 6 cups of homemade vegetable stock, or enough to make the chili a little waterier than you’d like it to be.
16. Add 1-1 ½ cups of homemade chili paste. Stir to combine. Let simmer for 45-60 minutes.
17. Add crumbled fake meat product; stir to combine, reduce heat to low, and cook for 10 more minutes.
18. Add the final umami boosters: liquid aminos and nutritional yeast. Stir to combine.
19. Serve with your favorite garnishes like sour cream and sliced jalapenos.