It roughly follows the same steps as my recipe for Black Bean Chilli ( found here https://www.furaffinity.net/view/57425623/ ) except it's 100% Vegan!
This was absolutely delicious, and given how pricey meat is becoming (sorry, hot topic, I know), I'd definitely consider doing this more often.

Recipe (makes 6 portions)

One can of Chickpeas (240g drained weight)
One can of Kidney Beans (240g drained weight)
One can of Black Beans (240g drained weight)
1 Red Bell Pepper, roughly chopped
1 Green Bell Pepper, roughly chopped
1 Large Onion, roughly diced
2 Red Jalapenos, deseeded and sliced
3tbsp Oil (used Rapeseed)

3 cloves of Garlic, minced
1tsp Paprika, ground Cumin and Ginger
1/2tsp Chilli Powder and Cinnamon
2tbsp Tomato Puree

400g Passata
500ml Vegetable Stock

1. Oil and heat up a large saucepan or crockpot on medium heat. While it warms up, mince your Garlic and combine it with the Tomato Puree, Ginger, Cumin, Paprika and Chilli Powder to make a paste. Set it to one side and add the Peppers and Onions to the pan and sauté for 10-15 minutes.

2. Once the vegetables have softened, add all the Beans and the Tomato Paste you prepared at the start and thoroughly mix it in. Cook for another two to three minutes until everything is turning fragrant.

3. Add the remaining Passata and the Vegetable Stock and bring the Chilli to a low simmer. Let it cook for about an hour, stirring occasionally, until the Chilli has reached the desired thickness.

4. Add Salt and Pepper if needed, and serve over Rice or a Baked Potato (just as recommendations)