This May Be the Best Thing I've Ever Made

Ingredients:
About four cups dry black beans cooked and liquid kept
5 roma tomatoes (pureed, blended, or chopped as small as possible)
3/4 medium red onion (pureed, blended, or chopped as small as possible)
1/2 red bell pepper (pureed, or etc.)
1/2 hot red pepper of your choice (pureed, etc.)
4 big garlic cloves (pureed, etc.)

I got happy with my Kitchenaid tool that i got from my wonderful older brother for Christmas.

1/2 a package of MorningStar fake beef crumbles
1 Tbsp chili power
1 Tbsp cumin
pinch of cayenne pepper
tsp black pepper
3 Tbsp salt
canola oil
water

I'm going to let you know right now that this dish takes quite a while to make; it's one you'll be nursing for nearly the entire afternoon but, trust me, it'll be worth it. What chili dish that takes the afternoon isn't worth it?
To make this magnificent pot of deliciousness, you start with the very essence of the dish: the beans. Soak them over night for at least 8 hours (if you have noticed issues with excessive gas from chili before, try changing the soaking water at least once within the 8 hour soaking period).
Drain and rinse the beans, discarding any randoms that look abnormal.
Place in a large pot (that has a matching lid) with water-- enough to submerge all the beans beneath about an inch of water. Set the water to boil then lower to a hot simmer and mostly cover with the lid (I mean leave it cracked). Keep it at the simmer for at least 1 1/2 hours.
It's best to set a timer and forget about it for a while but if you're worried you didn't put enough water, check on it every twenty minutes or so to make sure you don't lose all your water.
Then, when that timer finishes, head back to the kitchen to work on your vegetable prep work. Do not turn off your beans, just lower the heat. If you don't have a fancy tool like me for the prep work, just choose one of the other options. The most important thing is to get everything small enough to create the thick texture of the final product.
Then when your prep work is done, cook on low heat with oil: your onions, peppers (hot and red), and garlic in a medium pot or pan. Add in the 1/2 to 3/4 bag of Morningstar crumbles (frozen or thawed) and let cook with the veggies for no more than five minutes. You may need to add more oil. Turn off heat after heated throughout.
Now, turn back to your beans. Drain out liquid ONLY IF the liquid exceeds a level more than 1/4 an inch above the beans.
Add the butchered tomatoes, your veggie-fake-crumble mix, and spices to the pot. Mix everything in, continue to cook for twenty minutes on low, with lid fully on.
Add a pinch of cinnamon when it's done if you like even more of a smokey flavor (I didn't add it though).
Let the pot sit for at least fifteen minutes so that way you'll actually be able to eat it in your bowl.
Pair with rice or just enjoy by itself.