Preheat Dutch oven or medium-sized pan over medium-low heat, for 3 minutes. Add the oil, onion and bell pepper, stirring regularly for 5 minutes until lightly caramelized and tender.
Stir in the garlic for one minute, then add the Fry's Pea Protein Ground and dried spices and cook for 5 minutes. Next, add the tomato paste and continue stirring until evenly absorbed.
Add hot sauce, crushed tomatoes, vegetarian bouillon, black beans and corn turning up the heat to high and stirring until ingredients come to a boil. Reduce the heat low, cover with lid, and simmer for at least 15 minutes.
Before serving, adjust the chili’s thickness by adding some water if desired, then season with salt and pepper to taste.
Serve over a rice bowl, a burrito, in a taco or on its own with fresh chopped herbs, sliced scallion and plant-based sour cream as a garnish.