Heat in a heavy pot over medium-high the onions, peppers, green chilies in a little of the vege broth.
2
Cook and stir until onions are soft and translucent, about 8 minutes.
3
Add the TVP to the pot, cook another 2 minutes. Stir the chili powder, smoked paprika, cumin, cayenne pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot.
4
Cook and stir until spices are aromatic, about 2 minutes.
5
Pour the crushed tomatoes, the rest of the vegee broth, dry rice and a little water (if need be) and then stir in the tomato paste.
6
Mix in the beans and chocolate and instant coffee into the chili. Simmer until the chocolate has melted.
7
Bring chili to a simmer and cook about 1 hour and 15 minutes.
8
Remove bay leaf and cinnamon stick. Add a little brown sugar to taste.
9
This chili is really nice when served over a baked potato with a little grated sharp cheddar cheese on top as a garnish (optional)