Preheat oven to 400ºF. Scrub the potatoes and prick them all over with a fork. Spray or brush each potato with a scant amount of oil. Wrap each potato with aluminum foil and place on a baking sheet.

Transfer the potatoes to the oven for 45 minutes to 1 hour or until the potatoes can be pierced with a fork easily. Remove and transfer to a serving platter.

Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onion, bell peppers, and jalapeño pepper. Cook for 5–6 minutes or until they soften. Season with salt and pepper.

Add the plant-based beef crumbles and cook for 3–5 minutes until they begin to crisp up around the edges.

Add the chili powder, cumin, paprika, garlic powder, and cayenne powder. Cook for 1 minute until fragrant.

Add the crushed tomatoes and water. Taste and add salt, pepper, and brown sugar. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Stir the chili occasionally to prevent it from sticking. Taste and season once more. Continue simmering until the chili is thick.

As the potatoes finish baking and the chili simmers, prepare your favorite toppings and arrange them on a platter.