Vegan Red Chili

1 1/2 cups Vejje meatless ground beef mix
1 1/2 cups water
1 tbsp olive oil

Combine above ingredients and allow to sit for 20-30 minutes.

Or, use 1 package (~10 oz)  frozen vegan meatless ground crumbles (brands like Boca, Gardein, or Beyond Meat).

1 large sweet onion, chopped
4-6 cloves garlic, chopped
1-2 tbsp olive oil
1 1/2 tsp whole cumin seeds
1 1/2 tsp dried Mexican oregano
1 can (28oz) San Marzano tomatoes
1 cup water
2 tbsp. New Mexican chili powder
1 tsp. paprika
1/2 tsp. smoked paprika
Salt & pepper, to taste

In a heavy pot or dutch oven, Sauté the onion, garlic, and cumin seeds with the oil until onions are translucent.  Add oregano, tomatoes, water, chili poweder, paprika, and smoked paprika.  Simmer 20-30 minutes.  Add vegan meat crumbles.  Simmer an additional 10 minutes.

1 tsp Masa Seca mixed with 1/4 cup cold water
1 can (14oz) black beans, drained

Add the masa/water mixture to the chili to thicken it slightly.  Add drained beans if desired.  (Native Texans close your eyes and ears, please.  Yes I know traditional chili doesn't have beans).   Correct seasonings as needed.

Serve with vegan cornbread.

To make a quick molé version:
Substitute1 can of Ranch style pinto beans in place of the black beans.  Add 1 to 3 tbsp cocoa powder, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and a small amount of maple syrup.