Vegan chili

1 pound vegan meat 2 (15 oz) cans kidney beans, drained 1 (15 oz) can pinto beans, drained 1 (15 oz) can black beans, drained 2 (28 oz) cans diced tomatoes with juice 1 (6 oz) can tomato paste 1 large yellow onion (chopped) 1 red bell pepper (seeded and chopped) 2 cups beef stock (see Notes) 3 tablespoons chili powder or more to taste Chili flakes to taste 1 tablespoon Worcestershire sauce (make sure to find gluten-free if necessary, or leave it out) 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon paprika INSTRUCTIONS Heat a large stock pot over medium-high heat. Crumble the vegan meat into the hot pan, and cook until evenly browned. Drain off excess grease. Cook the chopped onion and pepper for about 5 minutes or until onions are translucent. Add to the stock pot. To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 1 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!