Meaty Meatless Double-Bean Chili

• 1 tablespoon olive oil
• 2 cups chopped onion
• 4 garlic cloves, minced
• 2 drained canned chipotle chilies in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (12-ounce) package burger-style recipe crumbles
• 2 cups water
• 2 (14.5-ounce) cans chili-style diced tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 1 (6-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 cup sliced green onions
• 1 (2.5-ounce) can sliced black olives, drained
• 1 cup (4 ounces) preshredded reduced-fat Cheddar cheese

1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.
2. Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.

olive oil, onion, garlic, chilies, ground cumin, chili powder, crumbles, water, tomatoes, black beans, dark red kidney beans, tomato paste, oregano, bay leaf, green onions, black olives, cheddar cheese

Taken from www.myrecipes.com/recipe/meaty-meatless-double-bean-chili (may not work)