Crock Pot Chili Con Torgo

I am Torgo. The Master loves this very special concoction. Because of his high blood pressure, I must rinse any canned vegetables before putting them in the crock pot. I use a meat-substitute but if you wish you may use a meat-substitute substitute...like meat.

• Ready In: 3 hrs 20 mins
• Serves: 10-12
• Yields: 1 gallon

Ingredients

• 1 (15 ounce) can kidney beans, drained & rinsed
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can garbanzo beans, drained & rinsed
• 2 (12 ounce) packages  of vegetarian  veggie crumbles
• 3 (28 ounce) cans whole canned tomatoes, drained
• 1⁄8 cup chili powder
• 1  tablespoon ground black pepper
• 1  tablespoon olive oil
• 1⁄2 large onions or 1  small onion, chopped
• 2  bell peppers, chopped (any color)
• 3  garlic cloves, chopped
• 2  tablespoons dried oregano
• 1  teaspoon ground cumin
• 1  teaspoon salt
• 2  bay leaves
• 1 (15 ounce) can corn or 1  cup frozen corn

Directions

1. In a crock pot, hand-crush all the tomatoes (watch out: they spit!). Then combine all the beans, vegetarian burger crumbles, chili powder, and black pepper.
2. Meanwhile, heat olive oil in a heavy pot at medium heat, then add the onions. Sweat them until tender. Add the bell peppers, garlic, oregano, cumin, salt and bay leaves. Cook until bell peppers are tender.
3. Add the heavy pot contents to the crock pot and cook at high heat for 2 hours. Add the corn, turn to low and cook an additional hour. Eat.