How to Make It
Heat oil in a large stockpot over medium-high. Add garlic, carrots, green bell pepper, and onion, stirring until vegetables have softened, about 5 minutes. Increase heat to high and add vegetarian ground beef; cook, stirring occasionally, until warmed through, about 3 minutes.
Add diced tomatoes and their liquid to pan; bring to a boil. Stir in black beans, chickpeas, red kidney beans, and corn and allow mixture to return to a boil. Reduce heat to medium-low, and mix in the next 7 ingredients (through black pepper). Adjust seasoning to taste. Cover and allow to simmer for 30 minutes.
Ladle chili evenly into 8 bowls (about 1 1/2 cups each). Top each bowl with 1 tablespoon cheese, 1 tablespoon sour cream, and 2 tablespoons green onion. Serve immediately.