12 ounces veggie burger crumbles
2 teaspoons oil
1 1-pound can diced tomatoes (with juice)
1/2 cup diced onion
1/2 cup diced bell pepper (optional)
1/3 cup Gebhardt's (or other) Chili Mix, or 1 package Chili Seasoning
1 teaspoon ground cumin
Hot sauce to taste
Salsa (opt)
Grated vegan soy cheeze (opt)

In frying pan, heat oil over medium heat. Stir-fry onions until golden. Add peppers, and stir-fry until softened. Add veggie burger and stir-cook until hot. Add tomatoes and liquid, cumin, and chili mix or chili seasoning. Cook until all is hot and well-blended, stirring frequently. Serve, topped with cheeze and/or salsa, if desired. Season to taste with hot sauce.

VARIATION:
Non-Texas-Style Chili - Add 1 can pinto beans. Heat thoroughly.