Prepare the "Ground Beef" Tofu ** ahead of time and set aside.  The prep time listed does not include the time needed to make the "Ground Beef" tofu.

Place a 3-quart saucepan over medium heat and add 2 Tablespoons of the olive oil.

Add the ¾ cup diced yellow onion. Cook and stir for 5 minutes.

Add 1 clove minced garlic and cook for 1 to 2 more minutes or until onion is translucent.

Add remaining 1 Tbs. of olive oil, 1 1/2 Tbs. chili powder, 3/4 tsp. salt, 3/4 tsp. paprika, 3/4 tsp. cumin, 1/4 tsp. crushed dried oregano, and 1/4 tsp. garlic powder. 

 Cook and stir for about 1 minute. Generally, you want to cook the spices briefly in the oil to help bring out their flavor.

Add the 2 (15 oz.) cans pinto beans and stir until well blended.

Add the 3 cups. tomato juice and briefly stir again until blended.

Add the "Ground Beef" Tofu.

Gently stir the "Ground Beef" Tofu into the pinto bean mixture.

Simmer slowly for 5 to 10 minutes. 

Remove from heat. In a small dish stir the 2 Tbs. water into 2 Tbs. cornstarch and quickly stir the mixture into the vegan chili.

Return to the heat and continue to stir slowly until the chili thickens. Let the chili return to a low simmer, then turn off the heat. Taste the chili to sample the seasoning and add a pinch of cayenne pepper if you would like spicier chili.  Serve.

**  When you are in a hurry, there are a lot of substitutes that you can use for the "Ground Beef" Tofu. Beyond Meat®, Morningstar Farms®, and several other companies make vegetarian beef crumbles that you can usually find in the freezer section or the produce department. The advantage to making your own "Ground Beef" Tofu is that it is much less expensive and does not contain a lot of the chemicals that the others have.