Add oil and all vegetables to a large pot or dutch oven over medium heat.
Once the onions are translucent, add all the spices: salt, chili powder, cumin, oregano.
After a minute, add the diced tomatoes and beans (drain and rinse first).
Add the water and then raise the heat to high until it boils.
While you wait, start cooking the plant-based beef crumble in a separate frying pan.
Once the chili pot starts to boil, reduce heat and maintain a simmer for 30 minutes. If you feel like there’s too much liquid, leave the lid off.
Add in the crumble whenever it’s fully browned and ready, it’s not particularly time sensitive.
After the 30 minutes is up, add in the cilantro and lime juice. Cook for another 5 minutes and serve with anything else you’d like.