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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.
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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.
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Remove from heat and season with cayenne pepper or hot sauce and salt and pepper to taste. Adjust any other seasonings to your liking.
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Ladle into bowls and serve with toppings of choice.