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Heat oil in a large pot over medium heat. Add the onion and a pinch of salt and sauté until soft, about 5-7 minutes. Add the garlic and let cook for about 30 seconds.
Add the pinto, black, and kidney beans along with the dehydrated TVP, canned tomatoes, broth, nutritional yeast, cocoa powder, chili powder, cayenne pepper and a teaspoon of salt.
Turn the heat up and bring to a simmer, lower the heat and let simmer covered for about 15 minutes, stirring occasionally. Taste and add salt to taste.
Serve hot with cornbread (optional) and toppings of your choice.