Vegan Chili

1 medium yellow onion
2 jalapenos
3 tablespoons olive oil
2 cloves garlic
1 heaping teaspoon cumin
2 heaping tablespoons chili powder
1 bay leaf
2 14 oz cans stewed tomatoes
1 10 oz can diced tomatoes with chilis
1 cup vegetable broth
1 cup kidney beans (cooked)
1 cup black beans (cooked)
1 1/2 cups veggie crumbles
1 1/2 cups frozen corn
salt, pepper


*Heat olive oil in stock pot over medium heat. Add onion, jalapenos. Cook 3 minutes. Add garlic, salt, pepper, cumin, chili powder. Cook 3 minutes.

*Add stewed tomatoes, diced tomatoes, bay leaf, vegetable broth, beans, veggie crumbles.

*Cook on medium low 20 minutes, add frozen corn. Cook 30 minutes.

*Serve with cornbread, sour cream, cheese, and avocado.

Note: The secret to making a yummy vegan chili (in my opinion...) is to cook your spices. Cooking your cumin and chili powder for just a few minutes brings out a richness that makes the chili complex and full of depth.