veggie chili

1 hour+, largely unattended

1 teaspoon vegetable oil
1 large white onion
5 cloves garlic
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
1 package morning star veggie crumbles
1 14 ounce can cannelini beans, drained
1 14 ounce can black beans, drained
1 14 ounce can red kidney beans, drained
1 14 ounce can pinto beans, with liquid
1 25 ounce can diced tomatoes
1 6 ounce can tomato paste
1/2 cup strong coffee
1/2 bottle dark beer (optional)
2 tablespoons chili sauce or mexican hot sauce
3/4 tablespoon cocoa
1/4 cup brown sugar
4 chili peppers (optional)

optional garnish:
jalapenos, chopped
white onion, chopped
cheddar cheese
sour cream
mustard
shredded cheese
corn chips

heat oil. cook onions and garlic until translucent. add spices, veggie crumbles and tomato paste. stir until aromatic. combine tomatoes, beans, chili sauce, coffee, cocoa, beer, sugar, peppers and let simmer on low for an hour or longer, stirring occasionally. garnish and serve.