Basic pattern for vegetable chili:
Mushrooms, any kind, chopped (portobellos are "meatiest")
Red bell pepper,diced
Green bell pepper, diced
Carrots, diced (not too many -- you don't want sweet chili)
Celery, sliced thin
Saute the diced vegetables in olive oil (regular, not extra-virgin)
until limp and lightly browned.
Add canned diced Italian tomatoes with sauce.
Simmer until vegetables are tender.
Add canned corn if you like it.
Add drained canned kidney beans.
Soy crumbles if you want the illusion of meat.
Finally, add the seasoning packets from a Wick Fowler Chili Kit*, using as much of the hot stuff as suits your taste. Simmer until thick.
Serve over brown or white rice with any garnishes you like:
grated American cheese, chopped onion, sour cream, tortillas, etc.
Amounts and proportions depend on how many you are feeding.
You can always throw in more tomatoes and beans.
*The Wick Fowler "Kit" is just convenience -- you could easily use stuff you have in your own kitchen. It consists of little individual packets of salt, dried onion and garlic, chili power, cayenne, cumin/oregano, paprika and masa. The amount of chili powder and cayenne determines whether you get One-Alarm, Two Alarm or Three Alarm chili. It's ridiculously expensive -- about $3.00 in my market -- but a foolproof way to get well-seasoned chili.
The masa makes it nice and thick but you could easily substitute corn meal.
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