In a large pot over medium heat, heat olive oil. Add onion and green pepper and cook until soft — about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Then add tomato paste, stirring to combine.
Add the ground round, and make sure it's broken up with your spoon.
Add the chili powder, cumin, oregano, paprika, brown sugar, and season generously with salt and pepper. Pour in the kidney beans and crushed tomatoes and bring the vegetarian chili to a boil. Reduce heat and simmer at least 30 minutes*. Taste, and season with more salt and pepper, if necessary.
Ladle the chili into bowls and top with shredded cheese, sour cream, and tortilla chips, or any other toppings you prefer. Store in the fridge for up to a week.**