Vegetarian Chili

Ingredients
3 Tbs olive oil
1 large onion, diced
3-4 cloves garlic, minced
4 ribs celery, diced
1 bag vegetarian or vegan crumbles (such as Boca or 
Morningstar Farms)
1-2 jalapenos, seeded and diced
2 (15 oz) cans diced tomatoes (I use fire roasted)
2 (15 oz) cans tomato sauce
5-6 bay leaves
1 Tbs Sambelolek 
1 tsp ground cumin
1 (15 oz) can black beans (drained and rinsed)
1 (15 oz) can red kidney beans (drained and rinsed)
1 (15 oz) can pinto beans (drained and rinsed)

Directions:
1. Heat oil in a large pot over medium-low heat. 
Add onions, garlic and celery; sauté until onions are
translucent.
2. Add crumbles and heat through.
3. Stir in diced jalapenos.
4. Add tomato sauce, diced tomatoes, bay leaves,
Sambelolek, and cumin. Stir well and simmer for about 20 minutes.
5. Add beans and continue to simmer, uncovered, 
for another 30 minutes.
6. Discard bay leaves before serving.

This chili is even better the following day, and it freezes really well.
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