Use 4 cups of vegetable stock to cook the wild rice according to the package instructions; set cooked rice and remaining vegetable stock aside.

While the rice is cooking, place the beef into a large stock pot or Dutch oven over medium heat. Cook, stirring occasionally, until browned.

Drain the fat from the pan and add the onion, garlic and bell peppers. Cook, stirring occasionally, for 5-6 minutes.

Add the remaining 4 cups vegetable broth along with all of the remaining ingredients (chickpeas, marinara sauce, Italian seasoning, salt, chili powder and pepper).

Bring mixture to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occasionally.

Stir in cooked rice and garnish with shredded mozzarella cheese prior to serving (optional).