Vegetarian Chili

Ingredients:

- 1 Tbsp olive oil
- 2 bay leaves
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1 Tbsp salt
- 3 stalks celery, chopped
- 2 bell peppers (I used green and orange), chopped
- 1 jalapeno pepper, chopped
- 3 cloves garlic, minced
- 2 (4 oz) cans chopped green chile peppers, drained
- 2-4 Boca burgers, thawed and crumbled
- 2 (28 oz) cans whole peeled tomatoes, crushed
- Almost 1/4 cup chili powder (probably about 1/6 cup-ish)
- 1 tsp ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn

Directions:

1. Heat the olive oil in a skillet over medium heat. Stir in the celery, bell peppers, jalapeno pepper, garlic, and green chile peppers. Season with bay leaves, cumin, oregano, and salt. Cook until vegetables are tender. Mix in the vegetarian burger crumbles. Reduce heat to low, cover and simmer 5 minutes.

2. Put the tomatoes into crock-pot. Season chili powder and pepper. Stir in the kidney beans, garbanzo beans, black beans, and corn. Add vegetable mixture. Cook for 30 minutes on high, then 4 hours on low.

This chili has 31 grams of protein and 20 grams of fiber. Forrest ate the Boca burger with no complaints.