Set Instant Pot on Sauté function, (or set a dutch oven or pot on medium high heat). Once hot, add oil, onions and garlic – caramelize 3 minutes, or until onions turn brown and slightly translucent.
Add the seasonings to the pot and bloom them for about 1 minute, continually stirring to ensure it’s not burning. Then add tomato paste to create a thick seasoning paste. Stir 1 minute.
Add the vegan meat and begin chopping it up and folding in the spices. Continue chopping and cooking as you would cook ground meat, about 3 to 5 minutes until well mixed. Ensure the meat is not burning – if so, turn off the Sauté function.
Turn off the Sauté function. Pour in veggie broth and stir. Add a few pinches of sea salt & pepper but don’t overdo it – you can do this at the end as well.
Add the lid and cook using the Pressure Cooker for 30 minutes on HIGH heat; OR Slow Cook on Low for 6 to 8 hours or High for 4 to 6 hours.
Once the cooking cycle has ended, stir and season to taste with sea salt & pepper and cilantro. Enjoy the chili in YOUR favorite way! Over rice, cornbread, roasted cauliflower or in a taco shell with your favorite plant-based toppings!