1) Saute garlic and onions in olive oil on medium high heat until onions are translucent. Lower heat and and add flour to make a paste. Let the flour brown a bit before adding the liquid.
2) Add 1 cup of the vegetable broth and Bragg's, bring the gravy to a boil on medium to medium-high heat, stirring constantly. It will thicken up quite a bit, so I use the second cup to thin it out. Once the gravy is at the consistency that you like, add the chile and tomatoes. Turn down the heat and let simmer for about 10 minutes. Add salt, pepper and cumin.
If you want to add protein, you can add cooked tofu slices (baked, sauteed, however you like it) to the chile. I just cook it separately and then add it to the finished chile.
Pour over burritos, tostadas, scrambled tofu, anything!
Source of recipe: My mom made this a lot when I was a kid, and I veganized it.