Southwestern Vegetarian Chili Cheese Layered Casserole

1 1/4 cups chopped onion
1 tsp cooking oil
1 cup tomato juice
1 teaspoon chili powder
1 1/2 cups veggie-burger crumbles (like Gardenburger or Morningstar), thawed if frozen
4 oz jar pimento, diced
8 oz can green chili peppers, chopped
2 cans (15 oz size) vegetarian chili
3 1/2 oz tortilla chips, crunched
16 oz shredded Colby cheese
salt and pepper

Preheat the oven to 350 degrees and lightly oil a 9x13 baking dish.

In a large saucepan over medium heat, add the oil and onion and sauté until tender, then add the tomato juice, chili powder, and crumbles, turn heat to low, stir to combine, and heat through. Remove from heat and add the pimento and green chilies, stirring to combine.

Spread a layer of the canned chili on the bottom of the baking dish then top with a layer of crushed chips, then carefully spread more of the canned chili over this, then spread half of the cooked mixture over the top, then add half the cheese, then repeat the layers, finishing with the cheese.

Cover with tin foil and bake 40 minutes in preheated oven, then remove foil and bake 10 more minutes or until top browns slightly.