Crock Pot Chili Con Torgo

• 1 (15 ounce) can kidney beans, drained & rinsed
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can garbanzo beans, drained & rinsed
• 2 (12 ounce) packagesof vegetarian veggie crumbles
• 3 (28 ounce) cans whole canned tomatoes, drained
• 18 cup chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon olive oil
• 12 large onions or 1 small onion, chopped
• 2 bell peppers, chopped (any color)
• 3 garlic cloves, chopped
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 bay leaves
• 1 (15 ounce) can corn or 1 cup frozen corn

1. In a crock pot, hand-crush all the tomatoes (watch out: they spit!).
2. Then combine all the beans, vegetarian burger crumbles, chili powder, and black pepper.
3. Meanwhile, heat olive oil in a heavy pot at medium heat, then add the onions.
4. Sweat them until tender.
5. Add the bell peppers, garlic, oregano, cumin, salt and bay leaves.
6. Cook until bell peppers are tender.
7. Add the heavy pot contents to the crock pot and cook at high heat for 2 hours.
8. Add the corn, turn to low and cook an additional hour.
9. Eat.

kidney beans, black beans, garbanzo beans, vegetarian veggie crumbles, tomatoes, chili powder, ground black pepper, olive oil, onions, bell peppers, garlic, oregano, ground cumin, salt, bay leaves, corn

Taken from www.food.com/recipe/crock-pot-chili-con-torgo-318662 (may not work)