Hot Spicy Vegetarian Black Bean Chili

If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!

3 (15.5-oz.) cans black beans, I used Goya beans
1 large sweet onion, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi's Fiesta wheels
1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
1  vegetable bouillon cube
1 -2 teaspoon hot sauce, I used Franks Hot Sauce
Toppings: sour cream, shredded Cheddar cheese, guacamole

 Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.