I also own Chili.com and there was someone at the forum that asked about vegan recipes. Here is a chili vegan recipe from Chili.com

http://chili.com/american/vegan_chili_recipe/index.html

Makes 6 - 8 servings
3 cans kidney beans, drained and rinsed + 6 cups water
1 cup bulgar or cracked wheat
1 4 oz can tomato paste
1/2 red pepper, diced
1/2 green pepper, diced
1 medium carrot, diced
2 stalks celery, chopped small
1 jalapeno pepper, halved, seeded, and minced
2 - 4 thin slices fresh ginger, peeled, or 1 tsp dried
2 - 4 cloves garlic, peeled and minced
1/2 teaspoons chipotle chili powder or more for hotter taste
2 bay leaves (remove after cooking)
1/2 cinnamon stick
4 tablespoons olive oil
2 teaspoons each: paprika, gr. cumin, coriander
1 teaspoons each: thyme, basil, oregano
1 - 2 teaspoons salt
1 - 2 cup fresh or frozen corn kernels
1/2 c. minced parsley or cilantro
2 tablespoons braggs liquid aminos, or soy sauce
1 avocado - sectioned

1 cup dried dark red kidney beans
Soak 4 hours in hot water, or overnight
Drain, rinse, add 6 cups unsalted water
Bring to a boil, skim foam, cover and simmer 2 hours

Add bulgar & tomato paste to kidney beans + cooking liquid or water. Add bay leaf and cinnamon stick. Return to boil, cover and simmer. Preheat saute pan or frying pan on medium-low and add oil. Prep veggies, and sauté minced garlic, ginger and jalapeno on medium heat for 5 minutes. Add remaining veggies and sauté 5 more minutes. Add remaining spices, sauté another five minutes. Transfer the veggies to the bean + bulgar mix, cook another 30 minutes. Add corn, parsley or cilantro, and braggs or soy sauce to taste. Top with avocado. Cook for a few more minutes and serve

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Mmmm! That sounds so good! I love avocado, how did I never think to eat it with chilli?

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