28 – 30 oz. canned red kidney beans, with their liquid
1 cup shredded Cheddar cheese for serving (optional)
In a large stockpot over medium heat, sauté the meat and onions until the meat is nearly browned (if you are using meatless crumble, add it with the liquid ingredients and let it simmer—no need to brown it).
When the meat is cooked about halfway through, add the chili powder, cinnamon, garlic powder and cloves, and let it continue to cook for 2 - 3 more minutes until the meat is no longer pink.
Add the remaining ingredients except the cheese. Simmer the chili gently for at least 15 minutes and up to 1 hour, stirring occasionally.
Serve it immediately topped with the cheese (optional) (the chili’s also great over noodles or rice), or refrigerate it for up to 3 days or freeze it for up to 3 months.