Vegetarian Chili For The Crock Pot

• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons oregano
• 1 tablespoon salt
• 2 stalks celery, diced
• 2 parsnips, diced
• 1 jalapeno pepper, diced
• 4 garlic cloves, minced
• 24 ounces veggie crumbles, tofu (optional but suggested) (optional)
• 16 ounces canned tomatoes, diced
• 1 (15 ounce) can Rotel Tomatoes, extra hot if available
• 12 ounces beer
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 15 ounces kidney beans, canned
• 15 ounces garbanzo beans, canned
• 15 ounces black beans, canned

1. In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
2. Add tofu and canned beans (undrained). Stir to combine.
3. Cook on low for 8 hours covered.
4. Remove bay leaves before serving.

onion, bay leaves, ground cumin, oregano, salt, stalks celery, parsnips, pepper, garlic, veggie crumbles, tomatoes, tomatoes, beer, chili powder, ground black pepper, kidney beans, garbanzo beans, black beans

Taken from www.food.com/recipe/vegetarian-chili-for-the-crock-pot-330922 (may not work)