In a large pot, heat Olive Oil up and saute the Onion, Carrot, Red Bell Pepper and Celery till onion has turned soft and translucent, and other veggies have sweated down a bit, about 5-7 minutes.
Add Vegan Meat Crumbles to pot and cook, stirring, for another 5 minutes.
Add Tomato Paste to pot, stir well and then add in your tin of Crushed Tomatoes and Vegetable Broth to the pot.
Bring to a simmer and add in Chili Spice Mix, Cumin, Sugar, drained can of Beans and Dark Chocolate.
Bring back to a simmer, cover with a lid and let cook for 30-35 minutes or until all the vegetables are tender and Chili has thickened.
Taste and season according to preference.
Serve with Cashew Sour Cream, Cilantro, Chopped Green Onion and Avocado Slices.