In a non-stick pan over high heat, add a touch of oil. Crumble tofu with your hands directly into the pan and pour over soy sauce and nutritional yeast. Cook for a couple of minutes until there are golden bits. Set aside.
Pour olive oil into a large pot or a dutch oven over medium heat. Once hot, add the chopped onion, bell pepper, and carrots. Cook for about 10 minutes, or until tender. Add crushed garlic and cook for 2 minutes.
Add the spices: chili powder, smoked paprika, ground cumin, cinnamon, salt and pepper to taste. Stir to combine.
Next, pour the drained kidney beans, black beans, tomato sauce, tomato paste, and not-beef broth. Stir to combine. Increase heat and bring to a boil. Add two bay leaves (optional). Once at a boil, lower temperature to simmer.
Combine the tofu and frozen corn to the chili and continue to simmer, covered with a lid, for a total of 20 minutes.
If you want a thicker chili, simmer without a lid for an additional five minute or stir in a bit of flour