Using gloves, slice the chili peppers and remove and discard the seeds and inner pith. Then chop the chili peppers into 1/2" pieces.
Heat a large frying pan or pot over medium heat. Saute the diced onions in 4 oz of Earth Balance butter until the onions are translucent.
Add the "meat" crumbles and the remaining 4 oz of Earth Balance and continue to stir over medium heat until the mixture is consistent and heated through.
Stir in the beans, tomatoes, tomato paste, chilies and vegetable broth.
Add the spices and stir to completely combine.
Cover and simmer over low heat for one hour.
Serve immediately or chill and serve the next day with your favorite toppings.
Notes
Recipe by Jim Miller
If you like other kinds of fresh chili peppers, toss or sub a couple in, being careful not to overdo it with the spiciness
The seeds can add a bitter flavor and affect the texture, and the pith tends be really spicy hot while not being flavorful.