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Use organic ingredients whenever possible.
1 Tbsp of organic olive oil
1/2 medium onion chopped
2 bay leaves
1 tsp of ground cumin
2 Tbsp of dried oregano
3/4 Tbsp of salt
2 stalks of celery, chopped
2 jalapeños peppers, chopped
2 green bell peppers, chopped
3 cloves of garlic chopped
6 oz of chopped green pickled chile peppers
24 oz of vegetarian burger crumbles
3 (28 oz) cans of whole peeled organic tomatoes, crushed
1/4 cup chili powder
1 Tbsp ground black pepper
15 oz of kidney beans
15 oz of garbanzo beans
15 oz of black beans
15 oz of frozen whole kernel corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chili peppers.
When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper.
Stir in the 3 beans. Bring to a boil, reduce heat to low and simmer for 45 minutes.
Stir in corn and continue to cook for 10 more minutes before serving.