You'll find the original recipe here. Makes about 2 quarts.
Ingredients
1 onion, cut into 1/2-inch dice
3 carrots, sliced on the diagonal, divided
2 bay leaves
3 tsp ground cumin, divided
3 tsp ground coriander, divided
3 tsp chili powder, divided
4 black peppercorns
1 bell pepper (red or green, or a combination)
1 medium sweet potato, cut into 1/2-inch dice
1 Tbsp sunflower or canola oil (or any neutral oil)
1/2 tsp crushed chiles
1/2 tsp chipotle powder (or 1 chile pepper in adobo)
1-2 spicy vegetarian sausages, cut into 1/2-inch pieces
14 oz crushed tomatoes
1 Tbsp red wine vinegar
1 Tbsp kecap manis
1-1/2 cups cooked pinto or black beans (canned okay)
1-2 Tbsp Goya Masa Rica or cornstarch
1 lime
1/4 cup chopped fresh cilantro
Garnishes (to taste): sour cream, chopped mango, diced tomatoes, grated cheese
Directions
Broth: Put 1/2 onion and 1 carrot (cut in rough chunks), bay leaves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, and the black peppercorns in a pot with 2 cups of water. Bring to a boil, reduce heat and simmer 20 minutes. Strain through a sieve into a bowl or large measuring cup, pressing out as much liquid as you can.
Sauté: In your soup pot, sauté in the oil the other half onion, bell pepper, sweet potato, and remaining carrots until they start to soften. Stir in crushed chiles, chipotle powder (or 1 chile in adobo), 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp chili powder, and the sausages. Stir for 1-2 minutes to release the fragrance.
Chili: Add to the pot the strained broth, crushed tomatoes, red wine vinegar, kecap manis, and beans. Simmer for 30 minutes.
Thicken: Sprinkle Masa Rica (or cornstarch dissolved in some of the liquid). Simmer 5 minutes. If not thick enough, increase the amount of masa or cornstarch, or bring to a boil to evaporate some of the liquid.
Finish: Add juice of half a lime, or more to taste, and chopped fresh cilantro. The original recipe suggests wonderful garnishes -- sour cream, chopped mango, diced tomatoes, grated cheese.