Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add in the bell pepper, carrots and temeph, and continue to sauté until the veggies begin to soften, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more.

Stir in the tomatoes, pinto beans, soy sauce, chili powder, cumin and paprika. Raise heat and bring to a boil. Lower the heat and allow the chili to simmer until it's nicely thickened up and the veggies are tender, about 20-25 minutes. You can let it go a bit longer if you'd like the flavors to meld even more, just add some water if it becomes too thick.

Remove from heat and season with cayenne pepper or hot sauce and salt and pepper to taste. Adjust any other seasonings to your liking.

Ladle into bowls and serve with toppings of choice.