Step 1

In a large pot over medium heat, heat olive oil. Add onion and green pepper and cook until soft — about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Then add tomato paste, stirring to combine.

Step 2

Add the ground round, and make sure it's broken up with your spoon.

Step 3

Add the chili powder, cumin, oregano, paprika, brown sugar, and season generously with salt and pepper. Pour in the kidney beans and crushed tomatoes and bring the vegetarian chili to a boil. Reduce heat and simmer at least 30 minutes*. Taste, and season with more salt and pepper, if necessary.

Step 4

Ladle the chili into bowls and top with shredded cheese, sour cream, and tortilla chips, or any other toppings you prefer. Store in the fridge for up to a week.**