Replace the animal protein with plant protein in a meat based chili and you get a vegan chili.
This cookbook lists 10 different beans / lentils, which are combined with 10 flavouring agents and ten additives to create a thousand vegan chili recipes, numbered from 000 to 999.
Only a handful of beans / lentils are commonly used in chili. But we now have acces to a huge variety of other beans / lentils any of which can be used as a base. When in season, you can experiment with using fresh beans / lentils. All beans can be sprouted and you can try using them in place of dry beans. The quick cooking lentils, so popular in Indian cuisine, need no pre soaking and can be used to whip up a bowl of chili fast. Larger beans however, need to be soaked overnight.
Cumin, onion and garlic form the basic flavouring. A couple of pinches of the mild Kashmiri chili powder can be used to lend a deep reed color to the chili. A variety of other flavouring listed in column 2 can also be used.
A variety of vegetables as listed in column 3 can be cooked along with the beans to cook up a huge array of chili.