Heat oil in a large soup pot over medium-high heat. Add the onion and saute, until softened, 8 minutes. Stir occasionally. Add the garlic and saute for an additional 2 minutes. Crumble the hempeh into a pot, breaking into small pieces and chunks. Stir into onion-garlic mixture and continue to satue until the hempeh begins to brown. Add the crushed tomatoes, water, and spices to the pot. Bring to a boil, stir, cover the pot and lower the heat to low. Simmer the mixture for 25 minutes. Add the beans and stir to combine. Continue to simmer for 10 minutes. Taste chili and adjust seasoning with sea salt and freshly-ground black better. Serve, topping with finely chopped red onion, sliced scallion, and any other favorite chili toppings.