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Ingredients

3 cloves garlic, chopped

2 tablespoons dried oregano

2 (4 ounce) cans chopped green chile peppers, drained

1 (15 ounce) can whole kernel corn

1 (15 ounce) can garbanzo beans, drained

2 jalapeno peppers, chopped

1/4 cup chili powder

1 teaspoon ground cumin

3 (28 ounce) cans whole peeled tomatoes, crushed

1 (15 ounce) can kidney beans, drained

2 (12 ounce) packages vegetarian burger crumbles

1/2 medium onion, chopped

1 tablespoon ground black pepper

1 tablespoon olive oil

2 bay leaves

1 tablespoon salt

2 green bell peppers, chopped

1 (15 ounce) can black beans

2 stalks celery, chopped

Steps

Step 1

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

Step 2

Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.