I was promising a good vegan chili recipe. This recipe was from my mom's Betty Crocker Cookbook she got when she first got married; I have modified it very slightly.
1 large onion, chopped
2 bell peppers, chopped into ~1" x 1" pieces
2 cans diced tomatoes (14 oz)
3 cans dark kidney beans (14 oz), rinsed and drained
2 bay leaves
3 tablespoons chili powder
1/4 teaspoon ground cloves, or to taste
Soften onion in scant olive oil over medium heat. Add peppers and spices, stir and cook about 5-10 minutes more, until both onion and peppers are softened. Add tomatoes, and cook about 10 minutes. Add beans and simmer for about 1/2 hour, checking seasoning and adding water if needed. Serve hot with cornbread.
This approximately doubles the original recipe, but uses an extra can of beans to substitute for the pound of ground beef that the original called for. You can try it with beef if you want; or add reconstituted TVP along with the tomatoes if you wish.