Spicy Smoky Vegan Chili

Name: Spicy Smoky Vegan Chili
Cuisine: American, TexMex
Ingredients: 8 oz (227g) cremini mushrooms (aka “Baby Bella” mushrooms), rough chopped; 1 yellow onion, diced; 1 tbsp olive oil (optional); 1 chipotle peppers in adobo sauce, minced (optional, depending on your heat threshold); 1 tbsp cumin; 1 tbsp chili powder; 2 tsp smoked paprika; 8 cloves garlic, thinly sliced; 1 tbsp pickled jalapeño brine (juice, whatever you want to call it); 1 zucchini, diced; 1 yellow squash, diced; 1 can (15 oz/425g) black beans, drained and rinsed; 1 can (15 oz/425g) pinto beans, drained and rinsed; 1 can (15 oz/425g) kidney beans, drained and rinsed; 1 can (28 oz/794g) crushed tomatoes; 2 cups (500ml) vegetable stock; Salt and black pepper, to taste; 2-3 green onions, thinly sliced; 1 fresh jalapeño, thinly sliced; 1 bunch fresh cilantro, chopped; Vegan cheese shreds; Vegan sour cream; 1 8oz pack tempeh; 1 Pablano peper