Favorite Vegan Chili - cooking recipe

Ingredients

1 teaspoon oil
2 -4 garlic cloves, minced
1 lb Yve's veggie ground round (mince meat substitution)
1 tablespoon marmite (yeast extract)
1 red bell pepper, grated or chopped
1 green bell pepper, grated or chopped
3 cups passata (tomato sauce)
1 tablespoon white vinegar
2 teaspoons tomato paste
1/2 teaspoon liquid smoke (optional)
1 (15 ounce) can chili beans (kidney beans in chili sauce)
1 (15 ounce) can black beans (or chili beans)
SPICES
2 tablespoons nutritional yeast
2 teaspoons paprika (sweet chili powder)
2 -4 teaspoons chili powder (to taste)
cayenne, to taste (I use 1/4 tsp)
3 teaspoons cornflour
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon unsweetened cocoa powder
1 teaspoon brown sugar
1 teaspoon cumin (or to taste)
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
salt and pepper, to taste

Preparation

Heat oil in a large skillet. Add garlic, cook 30 sec.
Add mince meat substitution and Marmite.
Add remaining ingredients. Let simmer 1 - 1-1/2 hours, stirring occasionally.
Add some water, if it gets too dry.
Taste, add more spices if you like.
Serve over rice, bulgur wheat, with cornbread or in tortillas with guacamole, vegan sour cream, salad etc.