Step 1

Dice the onion.

Step 2

Heat the olive oil over medium heat in pot or Dutch oven. Cook the onion for 4 to 5 minutes until translucent.

Step 3

Stir in the veggie crumbles and cook 1 more minute. Add the diced tomatoes and their juices, drained and rinsed kidney beans, chili powder, oregano, garlic powder, onion powder, cumin, and kosher salt.

Step 4

Bring to a simmer and simmer for 15 minutes. If it’s very chunky, add up to 1 cup water or broth: all brands of diced tomatoes and veggie crumbles have different levels of moisture.

Step 5

Taste and add a few pinches kosher salt and some shakes of hot sauce to taste. Serve warm garnished with your favorite chili toppings.