1 medium yellow onion
*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.