Scott & Leah's (Veggie version) Chilli

• 1 onion, chopped
• 3 tomatoes
• 4 jalapeno peppers
• 4 bell peppers
• 2 cup dry beans
• 3 tbsp crushed garlic
• 1 tbsp ground cumin
• 1/2 tsp ground cloves
• 1 tbsp roasted and crushed chillis de arbol
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 3 bay leaves
• 1 water
• 12 Vegetarian meat substitute crumbles (optional, replaces beef which can be added instead for meat eaters)
• 1 tbsp bouillon or vegetable stock concentrate paste (optional)

1. Place all ingredients except bay leaves in an 8 quart stockpot or crockpot.
2. Cover the ingredients with water.
3. Place bay leaves in a tea strainer or wrap them in cheesecloth tied with a string which is long enough to dangle over the side of the pot.
4. Cook on low heat, stirring occasionally, for at least 4 hours or until beans are soft.

onion, tomatoes, peppers, bell peppers, beans, garlic, ground cumin, ground cloves, arbol, cayenne pepper, chili powder, bay leaves, water, vegetarian, bouillon

Taken from cookpad.com/us/recipes/340647-scott-leahs-veggie-version-chilli (may not work)