• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1/2 bell pepper
• 1 jalapeno pepper (optional)
• 1 pound seitan/tofu crumbles
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper (optional)
• 2 cups vegetable broth
• 2 cans tomato paste
• 1 (16 oz.) can red kidney beans, drained and rinsed

- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and peppers. Cook for 5 minutes, stirring occasionally. - Add the seitan or tofu crumbles. Break it apart with a wooden spoon. Cook for 2-3 minutes stirring occasionally. - Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. - Add the broth and drained beans. Stir well. - Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. - Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.