8 1TOlive Oil 0.5Medium Onion, Chopped 2Bay Leaves 1tGround Cumin 2TDried Oregano 1TSalt 2Stalks Celery, Chopped 2Green Bell Peppers, Chopped 2Jalapeno Peppers, Chopped 3Cloves Garlic, Chopped 2cn(4 oz) Chopped Green Chile Peppers, Drained 2pk(12 ounce) Vegetarian Burger Crumbles 3cn(28 ounce) Whole Peeled Tomatoes, Crushed 0.25cChili Powder 1TGround Black Pepper 1cnKidney Beans, Drained 1cnGarbanzo Beans, Drained 1cnBlack Beans 1cnWhole Kernel Corn 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. 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.