Heat the canola oil in a large straight-sided skillet over medium high heat.
Add the onions and cook until lightly browned and starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute.
Add the plant meat, sprinkle with salt and black pepper and cook, stirring, until starting to brown, 2 to 3 minutes.
Stir in the chili powder, ground cumin and smoked paprika cook for 1 minute.
Pour in the vegetable stock and Worcestershire and continue cooking until the stock has reduced by half and the plant meat is cooked through, 3 to 4 minutes.
Turn off the heat and cover with a lid to keep warm while you prepare the cheesy tortilla chips.