>> source: Cook's Illustrated
>> serves: 6
>> total time: 50 minutes

Heat @vegetable oil{2%Tbsp} in #Dutch oven{} over medium heat until shimmering. Add finely chopped @onions{2}, @red bell peppers{2}, @garlic{4%cloves}, @chili powder{1%Tbsp}, @cumin{2%tsp}, @chipotle in adobe sauce{1%tsp}, @oregano{1/2%tsp}, @salt{1/2%tsp}, and @pepper{1/4%tsp} and cook, stirring frequently, until vegetables are softened, 8 to 10 minutes.

Stir in @plant-based ground meat{12%oz} and cook, breaking up meat with #wooden spoon{}, until firm crumbles form, about ~{3%minutes}. Stir in @kidney beans{1%15-oz can}, @tomatoes{1%28-oz can} and reserved juice, @tomato sauce{1%15-oz can}, and @water{1%cup}. Scrape up browned bits on bottom of pot using metal spatula or wooden spoon.

Bring to simmer, then reduce heat to low and simmer until chili is slightly thickened, 15 to ~{20%minutes}. Season with salt and pepper to taste, and serve.