2010 UCSB 1st place Vegetarian Chili (actually vegan and gluten-free)
Prep & cook: 90 minutes total. Use an 8+qt stainless steel pot and a large metal spatula.

Ingredients:
olive oil for frying
2 onions, chopped
3 bell peppers, chopped
8 or fewer cloves garlic, finely diced
36oz soyrizo (soy-based chorizo sausage substitute, Trader Joe's or otherwise, 3 packages)
1 carrot, finely diced (optional; adds texture and sweetness)
28oz diced tomatoes (1 big can)
45oz kidney beans including water (3 med cans)
45oz black beans including water (3 med cans)
10oz frozen hash browns
optional garnish: raw onion, cilantro, cheese.

To taste:
salt
pepper
cumin (a ton: maybe 6T)
fresh peppers: we used 5 thai chilis and 1 habanero, seeds removed, finely diced
ketchup (2T)
sriracha hot sauce (2T)
molasses (2T)
honey (be careful of over-sweetening: depends on the balance)

Instructions:
1) lightly fry bell pepper, onion, and garlic until onion is turning translucent.
2) add hot peppers and cook on medium 5 minutes. Wash your hands carefully.
3) add soyrizo and cook on medium 5-10 minutes.
4) add everything remaining (carrot, beans, tomatoes, hashbrowns), raise heat to reach a slow bubble. Meanwhile, add the remaining "to taste" seasonings. Reduce to simmer. Watch water level and add water if desired, or cover with lid if already thick.
5) simmer for 10-30 minutes. All the ingredients are cooked at this stage, but more cooking will blend the flavors more and soften the ingredients. Some like it more crunchy and some like it more smooth.
6) optional garnish: raw onion, cilantro, cheese.