Roughly chop your onion, carrot and peppers. Add them to a food processor and blend until they are a veggie paste consistency.

In a large pot or dutch oven over medium heat, add some oil. Once hot, add the vegan meat. Break up your meat and cook until browned, about 5 minutes. Then add in your veggie puree. Stir to combine.

Add the chili powder, cumin, smoked paprika, and stir to combine, then add in the minced garlic. Stir to combine and cook for a minute.

Add in the vinegar and 2 cups of the broth and stir. Next add in the Masa Harina and stir to combine.

Lower heat and simmer for about 10 minutes or until reduced to desired consistency.

Taste and adjust for seasoning, add more masa harina if you think the chili is too thin. Likewise, add more broth if it's too thick.

Once chili is where you like it, cover and keep warm on low.

Get a skillet heated up on medium heat, toast your buns until golden. Then cook your burger patty for 3-4 minutes. Season as you like it, I use Lawry's Seasoned Salt.

When your burger has a nice browning on one side, flip it, then add your vegan cheese slice. Add a little water to the pan and then cover to steam and melt the cheese.

Once cheese is melted, add about 1/2 - 1 cup of the chili depending on how you like it.

Place the BOTTOM bun on top of the chili burger patty.

On a flat surface (cutting board, plate etc) turn the top bun upside down, squirt some mustard, then add a tomato slice, the pickles and onions. Add the Chili Burger patty next, the burger will be upside down. Quickly, but carefully turn it right side up. I recommend wrapping it in parchment paper so it stays together.

Lay the bottom bun right side up, then add the chili burger patty. Top with onions, pickles and tomato, then a squirt of mustard on the top bun. Place that on top and enjoy!