Slow cooker method:

1. Add everything except the tofu crumbles to a slow cooker, and stir to combine. Do not add the cup of water, that’s only for the stovetop method.
2. Cook on low for 6 hours or high for 4 hours.
3. For the last hour of cooking, start to prepare the tofu crumbles.  When the tofu is done, add it to the chili for the last 10-15 minutes of cooking.  When the chili is done, taste and adjust for seasonings.

Stovetop method:

1. Preheat a Dutch oven or large pot over medium heat.  Add oil if using or have water nearby if cooking oil-free.  Add the onions and cook until translucent.  For oil-free cooking if the ingredients start to stick add a splash of water to deglaze the pan and prevent burning.
2. Then add the red bell peppers and jalapeños.  Cook until the peppers have softened, about 7-10 minutes.
3. Add the garlic, chili powder, cumin, oregano, and smoked paprika then cook for about 1 minute.  Add 1 cup of water and deglaze, use a wooden spoon to scrape off the cooked on bits.
4. Add the crushed tomatoes, beans, maple syrup, and salt to the pot.  Bring to a boil and lower to a simmer for 1 hour.  Keep covered, stir occasionally, and make sure nothing is stuck on the bottom of the pot.  If it becomes too thick, add water to thin out.
5. While the chili is cooking, prepare the tofu crumbles.
6. When the chili is done, taste and adjust for seasonings.

Tofu crumbles:

1. Preheat the oven to 375 F and line a baking tray with a silicone mat or parchment paper.
2. Crumble the tofu into small pieces into a bowl, then stir in the tamari, nutritional yeast, and chili powder.  Stir well to coat the tofu.
3. Spread the tofu evenly on the prepared tray and cook for 30 minutes, stirring halfway through.  The tofu crumbles will have browned and not be completely dried out.
4. Stir in the tofu crumbles 10-15 minutes before the chili is done cooking.