In a large skillet, add the olive oil, onion, bell pepper, garlic, parsley, and jalapeño peppers and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
Add the Impossible meat, (or any other faux ground beef) break it up with a wooden spoon, and cook for an additional 5 minutes until the Impossible meat browns.
Sprinkle the veggies and vegan meat with the spices (chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper.) Stir until combined.
If cooking on the stovetop, add the tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans to either the skillet and stir well.
Simmer over low heat for 1-2 hours before serving.
Serve with vegan sour cream, vegan cheese, chopped jalapenos, and fresh herbs like cilantro or parsley.
Notes
Allow the chili to simmer for at least an hour before serving. The flavors melt together the longer it simmers.
Simmer the chili on the lowest heat setting to just keep it hot but not boiling.
I simmer the chili uncovered, to cook off some of the liquid and make it thicker, but you can also cover it if you want it soupier or if you will be simmering it for a long time at a party.
You can leave the sugar out of the recipe if you wish, but the sugar helps to mellow out the acidity of the tomatoes and does a lot for the flavor of the chili.