1 tablespoon avocado oil
½ medium onion, chopped
1 tsp ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green peppers, chopped
3 cloves garlic, chopped
2 (4 oz) cans chopped green chili peppers drained
2 (12 oz) pkg vegetarian burger crumbles
3 (28 oz) cans whole peeled tomatoes, crushed
2 tablespoons chili powder
1 tablespoon ground black pepper
1 can (15 oz) kidney beans, drained
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can black beans
1 (15 oz) can whole 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, 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.