Vegetarian Chili

1 tablespoon olive oil

1 medium onion, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoons dried oregano

1 teaspoon paprika

1 teaspoon coriander

1 tablespoon ground black pepper

1 tablespoon salt

1 stalk celery, chopped

2 bell peppers, chopped

1 medium carrot, chopped

3 Jalapeños, seeded and chopped

3 cloves garlic, chopped

680 grams vegetarian crumbles

3 cans whole peeled tomatoes

2 bay leaves

1 can kidney beans, drained

1 can garbanzo beans, drained

1 can black beans

1 can whole kernel corn

Heat the olive oil in a large pot over medium heat. Stir in the chopped

vegetables and season with spices and salt. Cook and stir until the

vegetables are tender, and spices are fragrent. about 10 minutes.

Add the garlic and cook for aanother minute. Mix in the vegetarian

crumbles, hand-crushed tomatoes, beans and the bay leaves.. Bring to a

simmer for at least 45 minutes. Stir in the corn, and continue cooking

5 minutes before serving.