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Arrange a rack in the middle of the oven and heat the oven to 350°F.
Dice 1 medium yellow onion (about 1 ½ cups) and 1 medium green bell pepper (about 1 cup). Finely chop 3 garlic cloves. Drain and rinse 1 (about 15-ounce) can each of pinto, kidney, and cannellini beans.
Add the onion and bell pepper to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic, 1 tablespoon chili powder, and ⅛ teaspoon cayenne if using, and stir to combine. Cook, stirring frequently, until fragrant, about 1 minute.
Add 1 pound tofu crumbles or Impossible "beef" 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, breaking up the meat with a wooden spoon into small pieces and scraping up the browned bits at the bottom of the pot, until the crumbles are browned, 4 to 5 minutes.
Add the beans, 1 cup water, ¼ cup tomato-based barbecue sauce, ¼ cup packed brown sugar, ¼ cup ketchup, liquid smoke and 1 tablespoon Dijon mustard. Stir to combine and bring to a simmer.
Cover and transfer the pot to the oven. Bake until the flavors meld and the sauce is thickened, about 45 minutes. Taste and season with more kosher salt as needed. Serve with desired toppings.