Vegetarian Bacon Chili

• 2 (15 ounce) cans red kidney beans with liquid
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 (12 ounce) package vegetarian ground beef crumbles
• 4 cloves elephant garlic, crushed
• 6 2/3 tablespoons vegetarian bacon bits
• 1/2 large white onion, chopped
• 1 lime, peeled
• 1 serrano pepper, seeded and thinly sliced
• 5 teaspoons chili powder, or to taste
• 2 teaspoons cayenne pepper, or to taste
• 2 teaspoons ground cinnamon, or to taste
• 2 teaspoons dried oregano, or to taste
• 1 teaspoon curry powder, or to taste
• 1 teaspoon salt

1. Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
2. Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
3. Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture.
4. Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.

red kidney, tomatoes, tomatoes, vegetarian ground beef crumbles, garlic, vegetarian bacon, white onion, lime, serrano pepper, chili powder, cayenne pepper, ground cinnamon, oregano, curry powder, salt

Taken from www.allrecipes.com/recipe/239931/vegetarian-bacon-chili/ (may not work)