INGREDIENTS:

• 1/2 med. chopped onion
• 2 bay leaves
• 1 TBS olive oil
• 1 TBS salt
• 1 tsp ground cumin
• 2 chopped celery stalks
• 2 chopped green or red bell peppers
• 2 dicced, seeded jalapeno peppers
• 3 minced cloves of garlic
• 2 TBS dried oregano
• 2 (4 oz.) drained cans chopped green chile peppers
• 1 can whole kernal corn
• 1 can black beans
• 1 drained can red or kidney beans
• 1 drained can garbanzo beans
• 4 TBS chili powder
• 1 TBS freshly ground black pepper
• 3 cans whole peeled tomatoes, crushed
• 2 (12 oz.) pkgs. vegetarian burger crumbles

DIRECTIONS:

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then add the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
2. When vegetables are heated through, mix in the vegetarian burger crumbles.
3. Reduce heat to low, cover, and simmer for about 5 minutes.
4. Stir the tomatoes into the pot. Season with chili powder and freshly ground black pepper. Stir in the kidney beans, garbanzo beans, and black beans.
5. Bring to a boil, then reduce heat, cover, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.