Add 1 tsp of oil to a large soup pot and heat on medium heat
Sauté the Beyond burger patties (or the mushrooms or crumbled tofu if you're using one of these instead) for 2 minutes and crumble it up with the edge of your spoon
2 Beyond burger patties OR 1lb of Beyond Beef or your favorite vegan minced meat if you can't find this
Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent
1 large onion
Add all the spices and tomato paste and saute for 30 seconds. Add the frozen bell peppers, minced garlic and sauté for one minute
½ teaspoon chipotle chili powder, 1½ teaspoon smoked paprika powder, 3 tablespoons chili powder, 1 tablespoon oregano, 2 teaspoon cumin, 7 oz bell pepper, 2 tablespoons of tomato paste, 4 cloves of garlic
Add the canned tomatoes, soy sauce, water, maple syrup, salt, cocoa powder and beans.
20 oz Ro-tel diced tomatoes with green chilis (mild), 1 tablespoon soy sauce, 2 cups water, 1 tablespoon cocoa powder, 16 oz black beans, 2 (16 oz) cans kidney beans
Stir and partially cover with a lid
Bring to boil, then turn way down to a gentle simmer for 30-45 minutes. Stir every 10 minutes to make sure the chili doesn't burn to the bottom of the pan. Make sure it's not simmering too high.
Turn off heat and let it sit for 10 minutes before serving. Top with vegan cheese and vegan sour cream or avocados