Preparation 1. Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt. 2. As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine. 3. Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste. 4. Serve garnished with diced white onion. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Adam Richman makes one-pot chili 2 ways Play Video - 4:35 (currentTime)) { %> Your video begins in %"> Options English Off