Vegetarian Chili

• 1 Tbsp. Olive Oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 tsp. ground cumin
• 2 tbsp. dried oregano
• 1 tbsp. salt
• 2 stalks celery
• 2 green bell peppers
• 2 jalapenos chopped
• 3 cloves garlic chopped
• 2-4 oz cans chopped green chiles drained
• 2 12 ounce vege burger crumble
• 3 28 oz cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tbsp ground black pepper
• 15 ounce can kidney beans
• 15 ounce can garbanzo beans
• 15 ounce can black beans
• 15 ounce can whole corn

1. 1. Heat olive oil in a large pot over medium heat. Stir in the onion, bay leaves, cumin, oregano, salt. Cook and stif until onion is tender. Mix in celery, bell peppers, jalapenos, garlic, and green chiles. When vegetables are heated through, mix in vege burger. reduce to low heat and cover pot and simmer for 5 minutes.
2. 2. Mix in tomatoes. Season with chili powder and pepper. Stir in all beans, bring to a boil, reduce heat to low and simmer for 45 minutes. Stir in the corn and cook for 5 more minutes.

olive oil, onion, bay leaves, ground cumin, oregano, salt, stalks celery, green bell peppers, jalapenos chopped, garlic, green chiles, crumble, tomatoes, chili powder, ground black pepper, kidney beans, garbanzo beans, black beans, corn

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-50027531 (may not work)